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The classic risotto gets new depth and flavour from Le Gruyère AOP in Petter Bäcklund’s recipe.
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You can create mouth-watering combinations of cheeses and drinks by choosing balanced flavour pairs. Serve compotes, honey, roasted nuts, olives, and white bread and crackers with the cheeses. They...
The flavour of Le Gruyère AOP develops and strengthens during maturation. The production process is exactly the same for all types of Le Gruyère cheese – the different flavours are created in the...
The Gruyère cheese is named after the town of Gruyères in the Fribourg canton. Gruyère is hard, dense, pressed, and boiled cheese made of cow’s milk. The cheese has a fruity flavour at first, but it...
The secret of Le Gruyère AOP’s unique flavour is raw milk from cows grazing in the alpine meadows and the skills of the cheese masters and cellar masters, passed down from generation to generation...
