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Switzerland Cave-Aged Gruyere One of the most essential ingredients to fondue is Swiss Gruyere. It is everything Emmentaler wishes it were. The Swiss-style Gruyere tends to be sweeter than the French version produced in the Jura mountains and have 2x the flavor of Emmentaler. Choose Gruyere for gratins, soups, grilled cheese sandwiches and of course fondue. Can also be paired with red Burgundies, Rhone Reds, and Alsatian Reds. Perishable Product Expedited Shipping Suggested.
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Small eyes dot the rich, ivory interior of Grand Cru Gruyère, and the complex flavors include nutty, earthy, and fruity undertones. While Grand Cru Gruyère pays homage to the Swiss tradition of cheesemaking, it also captures the distinct Southern Wisconsin terroir of lush pastures and pristine air, making it a shining example of American artisanal cheesemaking. Grand Cru Gruyère from Roth Kase is aged a minimum of 4 months.
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Gruyere
This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this...
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Most Gruyeres we know and love are from the Alpine spine of Europe. However, there is room in our hearts for this American version, teensy in comparison to the huge wheels of the Old Country. Bold and smooth in both texture and flavor, it melts wonderfully ala fondue pot. The most perfect round holes are a sign of loving care during its 12 months aging in cellars.
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Gruyère 1/2 lb
Gruyère gets it's name from Gruyères, a small town in Fribourg canton in western Switzerland. It has a complex flavor that is creamy, nutty and earthy with mushroomy nuances. Though many countries make "Gruyère" type cheeses, in July 2001, the Appellation D' Orgine Contrôlée (AOC) gave the Swiss name-protection status for Gruyère.
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Texture: Smooth,firm cheese with pea holes and becs (fine slits). Color: Reddish rind with pale yellow interior. Aged: 4 months. Hardness: Hard/Firm. Origin: Wisconsin. Milk Type: Cow. Goes Well With: Slice shredded,melted to enhance any dish including of course French onion soup.
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Gruyère is one of the most famous Swiss cheeses. It is made from cow's milk and has a nutty, slightly sweet taste with complex musty and mushroomy notes. Our wheels of Gruyère are aged by Rolf Beeler, a master affineur in Zurich, for at least sixteen months, resulting in a slightly granular texture and a firm pâte.
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A cow’s milk Gruyère that has a light, nutty taste with complex mushroom notes
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For your kind consideration: A wonderful postcard! VG condition, unused postally. Standard size, a beautiful card!Shipping: Shipping is immediate. I ship them very well protected, to make sure it gets to you intact and unharmed. Shipping and handling is $1 in the USA or Canada, $2 elsewhere. Shipping combined for the same low rate upon request, no limit! Payment: Paypal, U.S. personal checks, Money orders, (No international checks, please) Satisfaction Guaranteed! Thanks for looking!
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Just a quick one to let you know the prints arrived safe and sound today. I would like to take this opportunity to thank you for the excellent customer service. The prints are even better than I expected. Your online framing service is an absolute gem and we will be using this service in the future. I find it truly amazing that I receive better customer service on the internet than if I walked into any store. Thanks again for the professional service you offer. Kind regards, Lisa
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A pressed, cooked-curd cheese with a sweet, mild flavor. Excellent for cooking and all around eating.
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Packing: We use New Generation Polyvalent System triple thickness cartons with polyurethane inside. Our packaging has been designed especially against physical and thermal shocks of bottles during transportation.
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Antique Gruyère 1 lb
Just as Eskimos distinguish between a dozen different sorts of snow, the Swiss appreciate a wide range of Gruyères: young Gruyère, aged Gruyère, mountain Gruyère, summer Gruyère, winter Gruyère, Gruyère from small village cheesemakers, Gruyère from large commercial dairies. Depending upon season, source and age, the flavor and texture of the cheese are significantly altered. Seventy-pound wheels are aged for over a year (at least six months longer than standard issue Gruyère), hence the term "antique...
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Your print will be custom framed with our contemporary 1.25" wide Soho Black wood frame in a matte finish and enhanced with a crisp - bright white mat.
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Gruyere has become such a standard cheese in the past decade that we thought it important it search out a traditional producer making this incredible cheese the old-fashioned way. Copper cauldrons are heated over open flames to heat the milk needed to produce each 70 pound wheel of this Swiss giant. After one year of salting, washing, and flipping the cheese, it is ready. The term "nutty" is often used to describe cheeses like Gruyere, but we tend to take that term for granted. What does it mean...
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Gruyeres hotels - selected hotels deals
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Gruyere, Cave Aged
First recorded in the twelfth century, this classic chese is dense, with a flowery aroma and a rich, creamy, yet grainy consistency. A complex flavor combines fruity, earthy, nutty, and sharp characteristics all at once.
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This lucky mouse has struck the mother lode – a slice of delicious cheese. Gruyere is the cheese that usually forms the base for fondue and is produced in regions of Switzerland and France. To accompany this delicacy, the mouse has a selection of grapes and the artist’s signature acorn. On the interior, a mousetrap is baited with chocolate, which is rumored to be a more effective lure than cheese. The small “105” indicates that this is the 105th piece David Lawrence has carved for Harmony Kingdom...
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Gruyere Crisps
Made with the best European cheeses. When Audrey and I lived in Brooklyn we discovered these unbelievably delicious deli cheese crisps at a local bakery. Fresh from the Swiss alps, the creamy Gruyere makes every bite taste like cheese fondue. You almost feel like yodelling!
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This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well.
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(US)
