Gruyere Vieux AOP
Style: Hard Cooked, Raw Milk, Hard Cheese, Released at 17 Months
Origin: Selected by Kase Swiss, Zurich & London.
Named After the town of Gruyere, in the Canton of Fribourg, Switzerland, its traditional home. The cheese had been made in the region for some 500 years before in 1655, The Count of Gruyere sheltering at the Farm of Cheesemakers the Rime Brothers, tasted the cheese for the very first time. So taken aback by the flavour he Immediately announced the cheese would share his Moniker and be made exclusively for his family. Of course significant financial remuneration was made for this exclusivity. Social change meant the cheese would eventually become available for the general public and Gruyere is now the most consumed cheese in Switzerland.
The First 3 months of Gruyere Vieux life is spent at the Le-Cret Fromagerie high in the Fribourg Alps, before transfer to the state of the art Fromage Gruyere Affinage facility for continued care throughout its 17-24 month ageing.
Gruyere Vieux is made in the Canton of Fribourg by a single producer; Dairy Le Cret Licensed Cheesemaker #4157, and made by the skilled hands of cheesemaker Jean Marie Dunand. Dunand is careful to select only the best milk from 10 herds that surround his diary, isolating only the best milk to make this iconic cheese.
Le Cret is the closest dairy to the town of Gruyere, famous not only for its cheese but also the birthplace and home to the museum of artist H.R.Giger.
Gruyere cheese celebrated it’s 900th Birthday in 2015.
Eash wheel of Gruyere made is given a score from 1-20, for 5 consecutive years our Gruyere Vieux has scored 19.5 out of a possible 20.
Appearance and Texture
While more conventional Gruyere is sold from 6 months of age Vieux undergoes further maturation. The result a mottled and deep brown hue on the thicker, rind. Fantastic Calcium lactate and tyrosine crystals throughout, or what we like to call pop rocks for grown ups.
Other notable characteristics are the pronounced yellow colour of the cheese and the little fissures or micro cracks inside the cheese. The hardy rind protects the delicate cheese below as it matures. Our word cloud for texture found dense without being fudgey, velvety on the linger. In the hand the cheese has a spring and elasticity.
Flavour and Aroma
Our tasting panel picked up strong savoury notes and a depth of complexity to this cheese balanced sweetness and pieces with the rind still attached displayed pungency, although with an 18 month old cheese, we wouldn't recommend eating the rind. The salt was balanced with the slightest hint of sweetness on the linger.
Our word cloud came up with the following descriptions while tasting
Beefy, another word for Umami
Herbaceous, likely from the quality pasture the cows graze on.
Nutty with pronounced hazelnut tones
Complex, the cheese is without question an experience
For a more detailed analysis our Taste and Texutre profile is included below.
GUIDE TO BUYING CHEESE
HOW MUCH CHEESE SHOULD I BUY?
As a rule we recommend around 125-150 grams per person for after dinner and a little bit more is the cheese is the main attraction. Think of the typical block of butter you might buy at the supermarket, cheese and butter are approximately the same weight for size. A typical block of butter weight 250g.
If you're serving a larger crowd, hosting a buffet or plan on serving the cheese over a few days we recommend buying larger pieces of cheese. They typically keep better and larger pieces of cheese always look better when presented.
If you need help selecting your cheese then you can
- Live Chat with us by clicking the icon on the bottom right of your screen
- Email us
- or Call us on 0447 800 414
CARING FOR YOUR CHEESE
Your cheese comes wrapped in the perfect paper to protect it, the paper achieves the best balance between allowing the cheese to breathe and providing the right humidity. You can order Formaticum cheese paper from our Larder section.
Store cheeses in the darkest part of your fridge, wrapped in cheese paper, inside a small container. It will help prevent the cheese from drying out and stop it from absorbing any fridge odours. Cheese is alive, it needs a little bit of air movement, not a lot, and something to protect it from drying out.
SERVING YOUR CHEESE
Cheese straight out of the fridge can be flat and lifeless. Slowly bring the cheese up to room temperature while still in it's wrapping. Australian Summers can be brutal on cheese so reduce the time out of the fridge according the the prevailing conditions. Try to avoid placing cheese under air conditioning vents as it will dry the cheese very quickly.