Gruyere of Switzerland
Gruyere of Switzerland cheese has been around since the 13th century. Gruyere is named after a Swiss village. It is traditional, creamery, unpasturised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact.
Comparable Cheese: Le Marechal, Comte
- Rind: Natural
- Vegetarian: No
- Type : Semi-soft
- Pairing: Rielsing, Hard Cider, Gamay, Sauvigon Blanc