Already known outside Switzerland in the 14th century, Gruyère is possibly the most popular Swiss cheese to date – loved for its distinctly nutty flavour and smooth and firm texture. The pine wood frames the cheeses are maturing on for up to 12 months contribute to its fine aroma and are indicative of an incredibly elaborate cheese making process that hasn’t changed for hundreds of years.
Similar to Appenzeller and Emmentaler, Gruyère is a classic fondue cheese, perfect for grating and cooking, but just as good when eaten as it is.
What with? Sprinkle some fresh Walnuts over the cheeseboard and choose a nice chutney (like Cheese Board Chutney) too. Gruyère is happy with red or white. If you decide to go white, our lively Chardonnay Macon Villages is a superb match.