Hard & aged Cow’s milk

Le Gruyère

No holes. Whatever the cartoons told you, that is Emmentaler.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Made in 35 kg wheels from raw milk in the Fribourg region, brine-washed and cellar-aged. Despite a century of American cartoons, Gruyère has no holes — the eyes belong to Emmentaler.

Young it is creamy and nutty; at eighteen months it turns intensely savoury, faintly barnyard, with crystals and a long fruity finish. It is the structural cheese in fondue and the correct one on a croque monsieur.

Tastes of

brown butter roasted nut onion broth crystals

Put it next to

Fendant Fondue Dry Riesling Cured ham