Cow’s milk from the Franche Comté region, this tasty cheese, almost millennia old, also takes its name of "Gruyère de Comté" with its holes the size of a small cherry. Coming from a millennial pastoral tradition, the County is today made in more than 200 Fruitière, from the name given since the thirteenth century to the workshops where it is made, from the milk of the only Montbéliard cows raised in meadows.
This all-natural cheese is always handcrafted in these fruit-making, picturesque cheese factories that criss-cross the Jura Massif covered with pastures.
Best buying period: in autumn and winter, that is 3 to 6 months after manufacturing 45% fat
Tasting: donuts, soufflé, salad, gratin, fondue . It is not possible to recognize a good Swiss cheese after it has been melted in soup or with pennes. It is tasted and appreciated like all other cheeses: by hand
Size: Grinding wheel from 62 to 65 cm in diameter and 10 to 11 cm in thickness
Weight: 35 kg approx