Gruyère AOP
Cow Milk, Raw
This is the real thing, the proof that Gruyère is not just Gruyère. One of the most famous cheeses in Switzerland and one of the proudest exports Rolf Beeler's Gruyere is made in the show dairy of Les Ponts-de-Martel in the heart of the Gruyère region. It is then aged in a cave for a minimum of 16 months - and exactly here lies the difference.
After about a year a Gruyère goes through a second fermentation, and if the cheese was not impeccably made it will develop cracks and get bad. That is why a majority of the gruyère production is sold before that. If you have not tasted the Beeler Gruyère you simply don't know Gruyère. It was the Top of the Show in the "Caseus Montaneus Awards" amongst over a 1000 cheeses. No matter what others say: The Beeler Gruyère is the best.
Product Information
Certification:
Texture:
Hard
Selection:
Beeler
Producer:
Didier Germain, Fromagerie Les Ponts-de-Martel (western Switzerland)
Appearance:
Natural brown smeared rind
Size:
70 to 80 lbs, 3 ft. diameter, 4 to 5 inches high
Fat in Dry Matter:
Min. 49%
Rennet:
Animal
Paste:
Dry, ivory colored with white spots (salt and sugar crystals)
Holes:
Irregular, small
Maturation:
16 to 18 months
Taste:
Crunchy, nutty, and a finish that stays forever with you.
Best By:
Within 24 to 28 months
Ingredients:
Cow milk, salt, rennet, cultures
Allergens:
Milk
Looking to buy this cheese?
Whether you’re a restaurateur, business owner or just want to buy this for personal consumption, get in touch with the distributor. You can call them for sales, or find shops that carry what you’re looking for.
Forever Cheese
Address
12 W 27th St, Floor 14 New York, NY 10001
1-718-777-0772
