12 Hospital Street, Nantwich, CW5 5RJ
01270 620799

12 Hospital Street, Nantwich, CW5 5RJ

01270 620799

Gruyere Premier Cru Cheese

Gruyère Premier Cru is perhaps the most well know Swiss Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture.

To make Gruyère, raw unpasteurised milk is heated to 34 °C (93 °F) in a copper vat and then curdled by the addition of animal rennet. The curds are cut up into pea-sized pieces and stirred, this releases the whey. The whey is a by-product that is normally fed to the livestock.

The whey is strained, and the curds placed into moulds to be pressed. After salting in brine and smeared with bacteria, the cheese is ripened for two months. The Gruyère matures at room temperature, generally on wooden boards and is turned every couple of days to ensure even moisture distribution. Gruyère can be matured for 5 to 12 months, with the long maturing time producing cheese with an intense flavour.

In 2001, Gruyère gained the Appellation d’Origine Controlee status, stipulating that all Gruyere cheese must be stored in cave-like cellars where the humidity is no less than 94% and that the cave temperature must be between 13 and 14 degrees centigrade. Since then, the production and the maturation process has been passed into Swiss law, so that all Swiss Gruyère producers must follow these rules.

However, the Gruyère Premier Cru is a special cheese. It is produced and matured exclusively in the canton of Fribourg and matured for 14 months. It is the only cheese that has won the title of best cheese of the world at the World Cheese Awards four times: in 1992, 2002, 2005, and 2015

Gruyere Premiere Cru Cheese
Gruyere Premier Cru Cheese
Mahon Cheese

Mahon Cheese

The Heritage of Mahon Cheese A Celebration of Spanish Cheese Culture Mahon Cheese proudly represents the vibrant cheese-making heritage of Spain. Crafted with expertise and

Read More »
Baby Cornish Blue Cheese

Baby Cornish Blue Cheese

The Heritage of Baby Cornish Blue Cheese A Taste of Cornwall’s Cheese-Making Tradition Baby Cornish Blue Cheese is deeply rooted in the rich cheese-making heritage

Read More »

The Cheese Shop

12 Hospital Street,
Nantwich
Cheshire, CW5 5RJ

Shop Opening Hours

Monday – Saturday: 08:30 to 17:30
Sunday:  10:30 to 15:30

Closed Christmas Day, Boxing Day, New Years Day and Easter Sunday.