Aged for a minimum of14 months in sandstone caves in Switzerland, this cheese has a distinctive sweet, nutty flavour.

Gruyere cheese owes its subtlery and characteristic taste to the best quality unpasteurised milk coming from cows fed on grass on the high alpine pastures during the summer months and hay during the winter. Apart from the high quality of the raw milk, the know how of the master cheese maker and of the person in charge of the maturing process gives the special touch to the final product.

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