The fruity, tangy Gruyere is a genuine classic among Swiss hard cheeses.
Attentive care and the ageing process in the sandstone caves of Kaltbach are what give this cheese its unmistakable rustic brown patina.
Maturing for at least 12 months, 3 months in the dairy, and for at least 9 months in the caves, it turns into a very special cheese. This is evident from both its appearance and its substance: the crumbly body and the lingering after-taste without bitterness will win over any cheese lover.
Only the very best Gruyere is chosen to mature in the Kaltbach
caves, so the result is the best of the best aged Gruyere on your plates!
Delicious on a cheese board or melted in fondues, or on top of fish pie!