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Gruyere Suisse 18 Months

It is a cheese made from whole cow’s milk, cooked pressed, but made from raw milk. Its diameter is from 55 to 65 cm, for a weight of 25 to 40 kg. About 400 liters of milk are needed for a 35 kg wheel. The cheese is matured for a period that will last 18 months. Five months to reach the sweet Gruyère stage, about eight months for the semi-salty, ten months for the salty and at least twelve months for the over-choice. During this refining the wheels are turned over and rubbed with salt water. This cheese has no holes, unlike its French namesake.

7 days
220 to 250 grams

AED 55.00

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To be kept at room temperature for 15 to 20 minutes before consuming it.

Weight 573515775 g