Description
Le Gruyère AOP Cheese
About Le Gruyère AOP
Le Gruyère AOP has been made in Switzerland for centuries, with records of cheesemaking in the region going all the way back to 1115. But the Gruyère we sell has another chapter to its story, because after it has been made, the very best wheels are selected to continue their maturation deep inside the Kaltbach caves.
And we’ve actually been there.
Le Gruyère is made in huge wheels weighing around 35kg, each requiring roughly 400 litres of raw cow’s milk. The milk comes from cows fed on fresh grass in summer and naturally dried hay during the winter, with silage strictly forbidden.
Each wheel can also be traced back to the dairy where it was made, something I particularly love about traditional cheeses like this.
But making the cheese is really only the beginning of its journey.
Into the Kaltbach Caves
After around three months of initial maturation, wheels destined for Kaltbach are assessed and selected by the Cave Masters.
Only cheeses that meet their standards make it into the caves, where they’ll continue to mature in a completely different environment.
And these aren’t purpose-built cheese stores pretending to be caves.
The Kaltbach caves are a natural sandstone cave system beneath the Swiss countryside. Kaltbach means “cold river”, after the water that runs through the caves, and the naturally cool, incredibly humid conditions make them a rather extraordinary place to mature cheese.
The sandstone plays its part too, absorbing and releasing moisture and helping to maintain remarkably stable conditions throughout the year.
It’s essentially a very sophisticated cheese fridge that’s been millions of years in the making.
The Cave Ageing Process
Once inside, the wheels are looked after by Kaltbach’s Cave Masters.
They’re regularly turned, brushed and washed as they mature. Over time, the rind becomes darker and more rustic while the cheese inside develops considerably more depth and complexity.
The combination of time, humidity, natural microflora and plenty of attention from the affineurs transforms the cheese.
Those sweet, nutty flavours we associate with Gruyère become deeper and more savoury, while the texture becomes beautifully smooth and dense.
It’s a lovely reminder that cheesemaking doesn’t finish when the curd goes into the mould. Maturation can be every bit as important as the make itself.
Our Kaltbach Alpine Creamy is matured in these same extraordinary sandstone caves too.
Protected by AOP Tradition
Le Gruyère is protected by Swiss AOP status, which means there are strict rules governing where and how it can be made.
It must be produced within its designated Swiss region using raw cow’s milk from approved local farms and following traditional methods.
And despite what years of cartoon cheese may have taught us, proper Gruyère doesn’t have big holes.
That’s Emmentaler’s department.
Le Gruyère AOP – Jen’s Tasting Notes
Our Kaltbach Cave Aged Le Gruyère AOP has everything I want from a really good Gruyère, but with an extra layer of complexity from its time underground.
The texture is dense and smooth, but still wonderfully creamy in the mouth. As it matures, you may also find the occasional crunchy crystal, which I’m never going to complain about.
Flavour-wise, there’s plenty going on.
I get toasted nuts first, followed by a gentle fruitiness and sweetness, then deeper savoury and earthy flavours begin to appear. There’s a lovely umami character and a slight tang that lingers long after you’ve finished eating it.
It’s powerful without being aggressive and complex without being difficult.
Basically, the caves have done their job.
How to Serve and Pair Le Gruyère AOP
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: I’d stay Swiss and pour a Chasselas if you can find one. Its freshness works beautifully with the rich, nutty cheese without getting in the way.
- Something a little different: A dry cider is lovely with it too. The acidity cuts through the richness while the apple brings out some of the cheese’s sweeter notes.
- On the plate: This is one I don’t think needs much help. A few slices of crisp apple or pear and a handful of walnuts are plenty.
- In the kitchen: Le Gruyère is one of the great melting cheeses. Fondue, gratins, croque monsieur, French onion soup — frankly, if something needs melted cheese, Gruyère is rarely the wrong answer.
Jen’s note: We were lucky enough to visit the Kaltbach caves and see these enormous wheels of Le Gruyère AOP maturing underground. They have an amazing machine that travels along the rows lifting, turning and brushing each wheel. I could have sat and watched it all day. Other people visit Switzerland for the mountains… apparently I go underground to watch cheese being turned!
Buying Le Gruyère AOP
- Brand or Producer: Emmi
- Product name: Le Gruyère AOP
- Milk: Cow
- Country: Switzerland
- Region: Lucerne
- Strength: Medium to mature
- Vegetarian: No
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £5.80
- 500g wedge, £29.00
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, cultures, rennet.
