Gruyere

i just bought an organic version of this cheese, it is also raw, which is quite rare to find. i buy this quite regularly because of this, the body can work with it easier. it is very nice, and is different from most cheeses in that it has a smooth melt-in-your-mouth aspect to it. unlike most cheese, which is made from pastuerised milk this isn't leaden and lumpy, i also notice that most aged cheddar is very sour, which this cheese isn't at all to get the best from the cheese is probably to grate it finely, this is what i have in the morning with veges and or offal some recommend that cheese is best served at room temperature, but i ...  Read the complete review

I did admittedly buy Gruyere from a supermarket and therefore will not have had the best possible experience of it. However, I was not impressed. Its a hard, bland cheese with a rind, much like any other hard bland chese you might think of, only a bit more expensive because it has a foreign sounding name. Try it if you must, but I doubt you will bother to buy it twice. I really wouldn't bother with this cheese - Buy something British - there's plenty out there that's much better and this is a very dull product. Generally I would recomend British cheeses over anything foreign, as we have some excellent varieties. ...  Read the complete review

This well known Swiss cheese takes its name from the village where it was first made. It is a hard cheese with a very strong and distinctive flavour. It is certainly not to everyones taste! Best enjoyed with a bottle of fairly heavy red wine and fresh bread. It is however, the most poular cheese in Switzerland. Its strong flavour and creamy texture make it an excellent table cheese. Perfect for serving after dinner on the cheese board. Although Switzerland utilises more than a third of its annual milk output for cheese manufacturing and exports just over half of this, more Gruyere is consumed at home than is exported. Sbrinz and Emmental make up the ...  Read the complete review