Gruyere is named after a Swiss village and is a traditional cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. It has a nutty, slightly sweet flavour and, is popular to be used for fondues alongside Raclette. Not suitable for vegetarians and is unpasteurised. ALLERGENS IN CAPITALS - MILK.
Ingredients List: fat, unpasteurised cows milk, salt, starter cultures, rennet.