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Cave-Aged Gruyere of Switzerland cheese is full flavoured and made from unpasteurized milk. In the sandstone of the aging cave deep below the Santenberg of Canton, Lucerne, this Gruyere reaches full maturity in not less than a year. Twice a week the Emmi master cheesemakers rub them with brine so that their rind gradually attains the familiar rustic structure. If you haven't tried this full flavoured and silky smooth classic, you don't know what you're missing.
Comparable cheese: Comte, Beaufort
Pairing: Riesling, Cider, Bock beer
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