Description
Can’t decide whether you’d like the Gruyère AOP Classic or the Gruyère AOP Reserve? Then this combo pack is for you! The younger one of the two – the Classic – is great for cooking whereas the Reserve is brilliant in a sandwich or on its own.
About the Gruyère AOP Classic
This Gruyère AOP Classic is the youngest of our Gruyères on offer. But rest assured, it still comes with all the Gruyère AOP characteristics: raw milk, quality and terroir. This Gruyère is brilliant for everyday eating or for cooking.
Quality raw milk
The cows giving milk destined to the production of Le Gruyère AOP feed exclusively on natural silage-free fodder without any additives. They are fed fresh grass in the summer and hay in the winter.
At the dairy
In copper vats, the milk from the morning’s milking is added to that from the previous evening’s milking. The cheese maker adds the lactic acid bacteria that will mature the milk and rennet that will cause the milk to coagulate. Since the milk isn’t heated before coagulating, it retains all its aromas – a unique characteristic of raw milk cheese.
Maturation in the cheese cellar
After three months of storage in the cheese maker’s cellar, the wheels are transported to an ripening cellar. There they complete their slow maturation 6 months at a temperature of 15°C and humidity of 90%. During this phase, the cheese wheels are regularly turned and rubbed with a salt water solution.
About the Gruyère AOP Reserve
In Switzerland this Gruyère is often labelled as Gruyère Surchoix. It’s matured longer than the Gruyère “Classic” and therefore has a more pronounced flavour with a firm, slightly crumbly texture and hints of calcium crystals throughout. This Gruyère is brilliant for everyday eating.
Quality raw milk
The cows giving milk destined to the production of Le Gruyère AOP feed exclusively on natural silage-free fodder without any additives. They are fed fresh grass in the summer and hay in the winter.
At the dairy
In copper vats, the milk from the morning’s milking is added to that from the previous evening’s milking. The cheese maker adds the lactic acid bacteria that will mature the milk and rennet that will cause the milk to coagulate. Since the milk isn’t heated before coagulating, it retains all its aromas – a unique characteristic of raw milk cheese.
Maturation in the cheese cellar
After three months of storage in the cheese maker’s cellar, the wheels are transported to an ripening cellar. There they complete their slow maturation 10 months at a temperature of 15°C and humidity of 90%. During this phase, the cheese wheels are regularly turned and rubbed with a salt water solution.
For more details about both products head to www.gruyere.com
How we wrap your cheese
The freshness of your cheese is our priority. That’s why — unless stated otherwise in the product description — we pack all cheeses in vacuum-sealed bags to protect them during their journey. We know some customers prefer the traditional touch of cheese paper wrap, so we’re happy to offer this option for a small fee, as it takes extra care and time to prepare.
Unless noted differently, all cheeses will generally have a best-before date of at least 14 days, and vacuum-packed cheeses around 2 months. Remember, with cheese this date is simply a guide — it doesn’t necessarily mean the cheese will be of lesser quality afterwards. In fact, many softer varieties reach their most delicious ripeness when enjoyed close to, or even just beyond, their best-before date.
How the cheese gets to you
At Alpine Express, we send all our cheeses in eco-friendly, insulated cardboard boxes, carefully cushioned with recycled packing paper and kept chilled with food-grade gel ice packs. We use the fastest service available — most often Star Track Express — so your cheese arrives in peak condition. You can check estimated delivery times using Star Track’s estimated transit time tool, though we may occasionally select another trusted courier to ensure the quickest, most reliable service.
Unless otherwise noted, we ship cheese boxes each Monday, with an order cut-off of 8 pm (Sydney time) the night before. As soon as your order is on its way, you’ll receive a tracking number so you can follow your cheese’s journey from our door to yours.
Do you have any other questions? Check our FAQs for additional information or write to us via our contact form.
