Gruyere cheese from cave 480g

This cheese is exclusively produced during the summer on the alpine pastures of the suburbs of Fribourg. It's one of the most traditional hard cheeses—cooked, pressed, and in a classic, distinct shape.

Crafted from raw cow's milk similar to Emmental, it undergoes aging for 3 to 10 months in very humid cellars, continuously maturing. Depending on the spices, its flavor ranges from sweet to spicy, gradually developing its characteristic spicy aromas. In this case, it's Gruyère selected by Hervè Mons, finishing its maturation in the Tunnel de la Collonge.