Le Gruyère AOP Cheese

Description

Le Gruyère AOP

Our Le Gruyère is aged for a minimum of 10 months. This is done in a maze of sandstone caves in the Kaltbach (Lucerne) region of Switzerland. Its flavour is full-bodied with fruity and often nutty notes. It has a firm texture whilst the white spots sometimes apparent on the paste are the result of changes to the proteins during the ageing process – not salt!

The making of this cheese dates back to 1115 and the same recipe is still used throughout the 172 dairies that are licensed to make the cheese. These cheeses are made in vast 35kg wheels, each of which is stamped with the number of the dairy where it was made.

Le Gruyère itself is protected by a Swiss AOP. This means it has to be made within certain areas of the Swiss Alps surrounding the village of Gruyère.  It is produced using milk from cattle which have grazed on the finest pastures or naturally dried hay. The milk must be unpasteurised and come from farms within 20km of the dairy. It takes 400 litres of milk to make just one 35kg wheel of Le Gruyère cheese!

After 3 months from its date of production, the small dairies are visited by the Kaltbach cave masters. They use a rigid testing technique and only the highest scoring Le Gruyère cheeses are taken to be matured in the Kaltbach caves.

Kaltbach Caves

Kaltbach cheeses are the result of exceptional care, patience, and attention to detail. But what is it hat makes Kaltbach cheeses so special?

1. Kaltbach cheeses are aged in a 22-million-year-old sandstone cave in Switzerland’s Alpine valley. The natural moisture that the quartz stores in the rock gives this sandstone cave the perfect conditions for cheese refining.
2. The Kaltbach Cheese Cave is a unique cheese maturing area. Situated 15 meters below ground, its horizontal layering allows water to slowly make its way down the walls rather than dripping from the ceiling like other caves. Kaltbach itself means “cold river”, referring to the river that runs through the cave; this helps maintain a humidity level of about 96% and a temperature of about 12.5 degrees throughout the year.
3. Prior to entering the caves, cheeses are matured for several months. Then the Kaltbach Cave Masters pick and refine the finest wheels suitable for cave ageing. Their knowledge and skill has been passed down through the generations.
4. The wheels of cheese are regularly brushed with cave wash, ensuring nuances of flavour and the distinctive Kaltbach tanginess. The sandstone shares a relationship with the cheese, releasing and absorbing moisture as needed, and the climate in the cave helps to give the cheese its amazing aroma, deep colour, and a smooth, creamy texture.
5. Kaltbach Cave Masters monitor quality at all stages. This natural cave environment and the skill of the Cave Masters, guarantees that this unique, rich taste can only be found in Kaltbach cheeses.

Did you know that Kaltbach Alpine Creamy is also aged in these same sandstone caves?

A wonderful cheese such as this can hold its own on any cheeseboard and it is also a key ingredient in a traditional Swiss Fondue.

We prefer to have it on its own with a glass of full-bodied red Burgundy.

Ingredients (Allergens are listed in capitals)

MILK, salt, cultures, rennet.