Cheese - Gruyere Reserve
DESCRIPTION
This cave aged, Swiss cheese is named after the town of its birth in Fribourg. While the classic version is aged for 12 months, the Reserve is aged for 18 months resulting in a denser texture and more salt crystals. A wheel of Gruyere typically weighs between 70 to 80 lbs. The larger wheel size (a staple characteristic of Swiss dairy farmers) results in a complex bouquet of flavors difficult to achieve with smaller cheeses. To learn more about Gruyere click here!
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Raw milk
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a goat's milk Humboldt Fog and a sheep's milk Ossau Iraty
- By Origin - Emmentaler and Reblochon
- Pairings - a dry white or sparkling wine, some dried apricots, crackers, nuts and pickles
SUBSTITUTES
The younger, classic Gruyere or Comte Reserve
INGREDIENTS
Raw cow milk (part skim), cheese culture, salt, enzyme
Original: $19.99
-70%$19.99
$6.00More Images
Cheese - Gruyere Reserve
DESCRIPTION
This cave aged, Swiss cheese is named after the town of its birth in Fribourg. While the classic version is aged for 12 months, the Reserve is aged for 18 months resulting in a denser texture and more salt crystals. A wheel of Gruyere typically weighs between 70 to 80 lbs. The larger wheel size (a staple characteristic of Swiss dairy farmers) results in a complex bouquet of flavors difficult to achieve with smaller cheeses. To learn more about Gruyere click here!
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Raw milk
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a goat's milk Humboldt Fog and a sheep's milk Ossau Iraty
- By Origin - Emmentaler and Reblochon
- Pairings - a dry white or sparkling wine, some dried apricots, crackers, nuts and pickles
SUBSTITUTES
The younger, classic Gruyere or Comte Reserve
INGREDIENTS
Raw cow milk (part skim), cheese culture, salt, enzyme
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
This cave aged, Swiss cheese is named after the town of its birth in Fribourg. While the classic version is aged for 12 months, the Reserve is aged for 18 months resulting in a denser texture and more salt crystals. A wheel of Gruyere typically weighs between 70 to 80 lbs. The larger wheel size (a staple characteristic of Swiss dairy farmers) results in a complex bouquet of flavors difficult to achieve with smaller cheeses. To learn more about Gruyere click here!
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Raw milk
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a goat's milk Humboldt Fog and a sheep's milk Ossau Iraty
- By Origin - Emmentaler and Reblochon
- Pairings - a dry white or sparkling wine, some dried apricots, crackers, nuts and pickles
SUBSTITUTES
The younger, classic Gruyere or Comte Reserve
INGREDIENTS
Raw cow milk (part skim), cheese culture, salt, enzyme
