Gruyère, from Bruand. Matured for 24 months in a cellar with a humid atmosphere to develop it's full taste and texture.
This cheese has complex aromas of caramel, salted butter and cocoa. 250gr, the cheese is cut on the day.
Fromagerie Bruand
Switzerland
Carole et Dominique Ryser « Une famille, une tradition, une passion … ». La fromagerie Bruand...
read more
The cheese is matured on a ray mat. This may result in mould developing on the cheese with is a normal part of the maturation process and gives the "Chavignole Crottin" it’s distinctive character.
Fromagerie Bruand
Switzerland
Carole et Dominique Ryser « Une famille, une tradition, une passion … ». La fromagerie Bruand...
read more