A condensed nutty texture: the crunchy calcium lactate crystals shine through in this raw milk cheese, we refer to them as pop rocks for grown ups. Their sweet salty crunch is an indication of the extra maturation and care taken in stretching the ageing of this cheese. Produced using traditional methods: in Switzerland, since the 11th century.
Animals feed on lush green pasture over summer and rich silage in the winter. The cheese itself is slightly moist, supple and brittle. The colour can range from pale straw through rich yellow relative to the season. The rind should show no signs of cracking or ingress into the cheese. Cut fresh from the wheel the same day we deliver.
To produce a wheel of 35 kg, about 400 liters of fresh raw milk are needed. During the maturation period lasting several months, the wheels are washed several times and washed with salt water. The moisture allows the formation of the grease, which promotes the ripening from the bark to the inside of the cheese. This gives Le Gruyère AOP its unique taste. The protected designation of origin AOP guarantees that only Le Gruyère AOP is sold, which meets the strict quality requirements of the Duty of Obligations.
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.