Gruyère PGI

BORN FROM SOLIDARITY

To not be confused with Swiss Gruyère, this one is unapologetically French, originating from the prairies of Savoie & Franche-Comté.
A true family affair, Gruyère was born from the solidarity of farming families who crafted this cheese with the purpose to feed entire communities in harsh winters.

IT’S ALL ABOUT THE COWS

Only 5 breeds of cows qualify to produce milk for the production of Gruyère PGI. Montbéliarde, la Simmental, Abondance,Tarentaise and Vosgienne. Their milk is brought daily to the dairies where Gruyère is made following traditional methods. One 40kg wheel is made up of 400 liters of milk, and this milk has to be raw.

A RIPENING IN TWO STAGES

Pre ripened for 15 days at a temperature of 8° and 15°C to allow for the rind to form, and prepare for ripening, the Gruyère then goes into a warm cellar for 1 days at a temperature of 15°C.
As soon as pea sized holes start to appear in the cheese, it goes into a cold cellar, to allow the cheesemakers to control the fermentation.