Le Gruyere is an AOP (Protected Designation of Origin) Swiss cheese from the region of Gruyère, where cheese has been in production since at least 1115. It’s safe to say these affineurs know what they’re doing! The cheese is made only from the raw milk of cows fed with natural forage (grass in the summer, and hay in the winter), has no additional additives, and the milk producers are all located close to the cheese dairy where they deliver milk every morning and evening. This is a truly epic cheese, well deserving of the many accolades and awards it has received through the years.

Bronze and Gold Medal Winner- 2014 World Cheese Awards

Origin:  Switzerland
Milk: Raw cow   Rennet Type:  Animal   Age:  At least 12 months
Look: Smeared, grainy, brownish rind, ivory paste
Feel: Smooth with a slight dampness, soft and moderately firm
Smell: Fruity, rich
Taste: Robust, full-flavored, undertones of fruit, nuts, browned butter, slight spice
Pairs well with: Cabernet Franc, Late harvest Riesling, stout, single malt scotch
Tastes good with:  Walnuts, speck, in gougères, melted in fondue, on a Croque Madame or French Onion soup

Recipes:

Potato Gratin with Gruyere, Bacon and Leeks
Hot Caramelized Onion Dip with Bacon and Gruyere

Read more here:

Cheese to Warm the Soul