cave aged gruyere
Switzerland. Matured for at least 14 months in sandstone caves deep in the Sandberg Hills. Arguably the best melting cheese without the stringiness of Emmenthal. A robust, nutty, earthy cheese and yet creamy, with a pleasant lingering after taste. A really delicious cheese and consistently in our top 10 cheeses. Unpasteurised milk.

cave aged gruyere

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