The cheese is made in a traditional and artisanal way. During the maturing process, the cheese is regularly turned over and rubbed with saltwater. The cows used to produce Swiss Gruyère milk are of the Montbéliarde, Abondance, and Prim' Holstein breeds, which are fed with natural fodder all year round. A label on the heel certifies its genuineness.
The Swiss Gruyère has a smooth and partly brittle paste with an ivory rind that gets a salt crystallization with the maturation, its salty notes will appear with desire but it will offer you above all a fruity taste.
Gruyere cheese can be used in many traditional dishes such as gratins, quiches, or pasta.