The “Gruyère de Savoie”
comes from the massif des Bauges. This tasty cheese is of
a remarkable quality due to its mountain origins, the care
taken in its production and the quality of the milk used.
Cylindrical in form, with a diameter of about 55 cm, the
thickness may vary between 14 cm and 16 cm and the weight
from 37 kg to 43 kg.
A pressed cooked cheese made from
raw
cow’s milk, the
maturation
period is a minimum of 6 months at a temperature of + 6 C°
to + 8C°.
The rind is chestnut in colour. The pate is ivory to pale
yellow with small regular evenly distributed holes. The flavour
is lightly salted and fruity with a characteristic nose.
STORAGE TEMPERATURE : + 2° C to + 6° C
