The Swiss cheeses we bring to the US were discovered on one of our trips to Switzerland, where we were visiting a small Raclette producer we had been introduced to by friends who are his neighbors. This cheesemaker then introduced us to a few other folks, and soon we had a new collection of Swiss cheeses to import! Working the logistics was the easy part, and the results are amazing wheels of traditional Swiss cheeses stored carefully in our caves.
This Gruyère Vieux or Gruyère Reserve is aged for 18 months and yet still maintains a smooth and moist texture along with deep savory and nutty notes. Not quite as earthy as the Gruyère Alpage, but a stellar cheese all around. Perfect on a cheese plate, blended into a fondue or on the top of your French onion soup!
Photo by Suzie Yates.
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Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
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