Buy Cheese Online: Gruyere Style
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Gruyere Style

 16 lb Wheel Of Le Marechal a Gruyere
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Le Marechal is a raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and spicy flavor. The texture of this farmhouse cheese is that of a Gruyere-style cheese, firm and dense. Its exceptional flavor is herbaceous and nutty with great depth.
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 80 lb Wheel Comte AOC (Green Band)
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This big wheel of cheese is also known as Gryere de Comte or French Gruyere. Originally, Gruyere was neither Swiss Nor French. The root of the word stems from Charlemagne's reign, inclusive of France, Switzerland and parts of Germany, where The forests were termed gruyeres. Wood from those forests fired the kettles for the cheese makers as they traded cheese for Firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 Liters of milk, which is about the daily production of 30 cows, all to make 1 wheel of Comte, which weighs approximately 80 pounds. The cheese is Regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of Proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the Result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5% of the cheeses fail to meet AOC standards. The Flavor is complex, nutty and caramelized with a lingering but not sharp flavor.
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 Comte 10 lb cut, 1/8 Wheels
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This big wheel of cheese is also known as Gruyere de Comte or French Gruyere. Originally, Gruyere was neither Neither Swiss nor French. The root of the word stems from Charlemagne's reign, inclusive of France, Switzerland and parts of Germany, Where the forests were termed gruyeres. Wood from those forests fired the kettles for the cheese makers as they traded cheese For firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 liters of milk, about the daily production of 30 cows, to make 1 Comte, weighing approximately 80 pounds. The cheese is Regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of Proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the Result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5% of the cheeses fail to meet AOC standards. The Flavor is complex, nutty and caramelized with a lingering but not sharp flavor.
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 Swiss Gruyere
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This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere!
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