Additional information
Packsize | 80 LB |
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Gruyere is still made in village dairies using knowledge that has been handed down through generations, and of course through training that cheesemakers now undergo. With a slightly sweet yet meaty flavor, Gruyere is smooth and creamy when young, and develops a more earthy and complex flavor as it ages.
Michael Spycher other world famous cheese, these relatively smaller wheels are dense but slightly pliable with a creamy mouthfeel and flavors reminiscent of a baked potato – crème fraiche, nutty starch and earthy rind.
***Seasonally Limited***
Gourmino Gruyere is produced by numerous cheesemakers in the Fribourg region of Switzerland banding together in the name of tradition to produce one of the most beloved cheeses of all time. Made from the unpasteurized milk of cows feeding on fresh alpine grasses, aged for 12 months. 2x World Cheese Champion.
***Seasonally Limited***
L’Etivaz AOP is a hard cheese made using unpasteurised milk. It is produced by hand in over one hundred alpine creameries in the Vaud Alps between May and October using unpasteurised milk, an open fire and the traditional recipe. The unpasteurised milk is processed on site and is full of the aromas of fine alpine herbs.
Named after the yellow Alpine flowers growing in the Entlebuch, where Silvio Schopfer sources fresh raw milk from cows grazing on high Alpine meadow flowers, Rockflower is the newest addition to Gourmino’s smaller Alpine specialty cheeses. This cheese is semi firm but more pliable than most Alpine cheeses aged as long, and the flavor is strongly umami, balanced by notes of pine nut and white flowers
Mifroma’s maîtres fromagers have created a unique combination of Gruyère AOP, Emmentaler AOP and Mountain Cheese to treat you to unforgettable moments of delicious pleasure.