Gruyere Premier Cru

Dating back to the 12th century when the local farmers used it In lieu of rent to the Cluniac monks of the Abbey at Rougement. By the 16th century Gruyere was being transported to both Italy and France due to its popularity Le Gruyère Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in humid caves with a humidity of 95% and a temperature of 13.5 °C (56.3 °F). It is the only cheese that has won the title of best cheese of the world at the World Cheese Awards in London five times: in 1992, 2002, 2005, 2006 and 2015.