Pronounced “Grew-yair”, this cheese has been produced since the 11th century in the Alpine area between Switzerland and France.
Best known for its use in fondue, gruyere has a nutty, rich, full bodied flavor and a firm texture with a few tiny eyes.
The surface is ripened with an inedible brown rind.
HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose gruyere cheese made from organic milk, free from hormones.