The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
This beloved hard cheese has been produced for centuries in the country dairies of the whole region around the municipality of Gruyères, in the canton of Fribourg, following the traditional recipe.
The Gruyère AOP can also be enjoyed as a snack with a slice of bread, or as an ingredient of tasty hot dishes.
Specific References
No customer reviews for the moment.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
Grana Padano is a hard cheese cooked, with a slow and natural ripening, which takes place in environments with pleasant "spring" temperatures between the 15th and the 22°C.
Many products, a thousand sizes, a guarantee: the quality Biraghi.
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
Homogeneous consistency with some small leaf, straw yellow
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.
It is produced with only fresh milk of Agerola cows. These are cows whose milk yield is not exceptionally high, in fact the main feature lies in the quality of this cow's milk.
The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
The Stravecchio is an aged tome on fir-trees in traditional cellars.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
Semi-seasoned cheese produced with pasteurized sheep milk.
The roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).
The smoked variant of the spizzico: ductile and suitable for any occasion.
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.