The product
Gruyere AOP Alpage - Gourmino's selection
Alpage selection of the most famous Helvetic cheese
Code:
40726
Country of origin:
Swiss
Type of Milk:
Raw Cow's milk
Weight:
25 kg approx
Minimum order:
1/32
| Description | Raw cow's milk from alpage |
|---|---|
| Appearance | Brown crust and straw-yellow colored texture, compact, slightly grainy without eye |
| Taste | Sapid, with herbaceous and fruity hints, with distinct notes of pineapple and spices, contains all the perfumes of the summer alpine |
| Maturing | At least 12 months |
| Curiosity | Produced exclusively from May to October, in the Alps and in the mountains of Giura; Gourmino selects Gruyere from the alpine valleys of the Vallée de Joux |
| Our selection | When we tasted this selection we recognized all the scents of the summer pasture and an interesting aromatic complexity |
| Suggestions | A great cheese, to embellish a cheese-board and to be combined with whiskey |
| Ingredients | Raw cow's MILK, salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 25 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Conservare ad una temperatura massima di +8°C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Switzerland |
| Nutrition Declaration | Energy: 1643 kJ / 396 kcal Fat: 32 g of which saturates: 19 g Carbohydrate: 0 g of which sugars: 0 g Protein: 27 g Salt: 1,5 g Typical value per 100 g |
The producer
Gourmino - Langnau - Switzerland
Why we chose them
In 2001, in a rather inaccessible area in the village of Langnau in Switzerland, in the Emme Valley, five dairies founded Gourmino with the intention
of joining forces to market their products. The cheeses are produced in small rural dairies that still process local milk using traditional methods, often
self-producing the starters needed for the production: an approach that is very different from that of the large industries that dominate the Swiss
cheese market. The cheeses are taken to the maturing rooms in Langnau where they are refined. This short supply chain is essential to guarantee
the quality of the cheeses and preserve the centuries-old cheese-making tradition of this region of Switzerland.
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