A cheese from the milk of Swiss Brown cows, the rind displays dusty ochre hues and develops a distinct ‘whiff’ as the cheese matures.
In appearance, the Gruyere has the colour of a light cultured butter and the paste is dense with no holes apparent. The bouquet is robust yet surprisingly sweet and displays characteristic Gruyere nuttiness along with creaminess, with aromas of delicate toffee and some fruity overtones.
Texture in the mouth is supple to firm and shows a slight granular crunchiness. With ageing this texture can border on crumbly.
The Gruyere’s full-bodied flavours are rich, complex and intense but not overwhelming. There are hints of caramel, butter, fruits, roast almonds, mushrooms and a little earthiness. The finish is both sharp and sweet at the same time and the aftertaste is deliciously persistent.
Serve with a substantial dry red or white wine such as a Shiraz, Rioja, oaked Chardonnay or Riesling.
Although the rind is edible, we recommend that you remove it before serving. Serve with dry biscuits, walnuts in the shell, dried apricots, finely pared fresh apples and pears.
Fromart Gruyere is a fine cooking cheese and its distinctive character will enhance dishes such as fondues, omelettes and quiches.