To make one wheel of cheese weighing 35 kg, around 400 litres of fresh raw milk are needed. The cows that provide this precious raw material spend the summer feeding on meadow grass, and the winter feeding on hay. No additives to the cows’ diet are permitted. During the long aging period, the cheeses are regularly turned over and rubbed with brine, which accelerates the aging process from the rind inward, and helps to give Gruyère its unique flavour. 12 oz.
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