WHAT IT TASTES LIKE: Rich, strong, nutty and earthy, wonderfully complex, with a thick dark rind and smooth yellow paste.
WHERE IT COMES FROM: Another in the Alpine Gruyere family, this time from the Swiss side of the Jura Mountains. Matured for between 18 and 24 months, this is one of our favourite cheeses as it beautifully represents what a Gruyere should be. Four hundred litres of raw milk from Red Holstein and Montbeliarde cows goes into a single 35kg wheel of cheese. Affinage by Hugonin and Hervé Mons.