Gruyere Cheese, Aged 6 Months - 6 oz
Mifroma
$9.99
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 2 - 3 and get 2% off
- Buy 4 - 7 and get 4% off
- Buy 8 or above and get 8% off
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Mifroma
Gruyere Cheese, Aged 6 Months - 6 oz
Our Gruyère is handcrafted and cave-aged, and matured for six months. At six months Gruyère is still a younger cheese. It slices cleanly and melts smoothly, so it works as well in a hot dish as it does on a board.
- Grass Fed, made from part-skim cow's milk
- Four ingredients: fresh part-skim cow's milk, cheese culture, salt and enzymes
- Made in Switzerland, where Gruyère comes from
Gruyère is the classic cheese for fondue, and it's just as good grated over a gratin or French onion soup, melted into a croque monsieur, or cut into cubes for a cheese plate. The 7 oz (200 g) piece gives you enough for a dish or two. Keep it refrigerated.
At Mifroma we started out in 1964 as a Gruyère ripener in a quiet village in the Fribourg countryside, where we turned an old quarry into a natural cheese cellar. What makes us tick is our love of the product and authentic flavours, plus our respect for everything nature has given us and the time it takes to make exceptional cheese.
Ingredients: FRESH PART-SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES.
Common Questions
What cheese is best for a traditional Swiss cheese fondue?
Gruyère is the classic base of Swiss fondue, and our Mifroma Gruyère AOC, aged 6 months, is a Swiss Gruyère that suits the pot well. Gruyère melts smoothly and gives fondue its savoury, nutty depth. The well-known moitié-moitié recipe uses half Gruyère and half Vacherin Fribourgeois, and many other recipes pair Gruyère with Emmentaler. Most recipes plan on about 200 g of cheese per person for a main-course fondue, which is the size of one of our 7 oz (200 g) pieces. At Mifroma we launched the first fondue mix sold through the mass market.
What's the difference between young and aged Gruyère?
Younger Gruyère, like our Mifroma Gruyère AOC aged 6 months, is milder, softer and creamier than long-aged Gruyère, and it melts very easily. Gruyère usually goes on sale after about five months of ripening. Wheels kept for ten months or more become firmer and stronger, often with small crunchy crystals. A 6-month Gruyère works well for everyday slicing and cooking. For anyone who wants the stronger style, Mifroma also sells a separate premium Gruyère, matured for at least 14 months and packed in individual portions.
Which cheese should I use for French onion soup or a croque monsieur?
Gruyère is the traditional cheese for both, and our Mifroma Gruyère AOC, aged 6 months, is a good choice for either. It melts evenly and browns well under the broiler, so it makes a good crust on onion soup, in a croque monsieur or on top of a gratin. At 6 months its flavour is milder than a long-aged Gruyère's. Ours is made from part-skim cow's milk.
Where is Mifroma Gruyère AOC made, and how is it aged?
Our Mifroma Gruyère AOC is made in Switzerland. It is handcrafted, cave-aged and aged 6 months. Gruyère carrying a protected designation has to be made in its traditional region of western Switzerland, following set rules for milk and production. At Mifroma we were founded in 1964 in a small village in the Fribourg countryside, and we began as a Gruyère ripener.
What are the ingredients in Mifroma Gruyère AOC, and is it grass-fed?
Our Mifroma Gruyère AOC has four ingredients: fresh part-skim cow's milk, cheese culture, salt and enzymes. We declare it Grass Fed. The cheese culture and enzymes are what turn milk into curd and then develop flavour as the cheese ages, and salt helps season and preserve it.
How should I store Mifroma Gruyère once I buy it?
Keep our Mifroma Gruyère AOC refrigerated, because it is a perishable cheese. Once it's open, many cheese lovers wrap hard cheeses like Gruyère in wax or parchment paper and then loosely in plastic. This lets the cheese breathe without drying out. Take it out of the fridge about 30 minutes before serving, because its flavour comes through best at room temperature.
At Mifroma we started out in 1964 as a Gruyère ripener in a quiet village in the Fribourg countryside, where we turned an old quarry into a natural cheese cellar. What makes us tick is our love of the product and authentic flavours, plus our respect for everything nature has given us and the time it takes to make exceptional cheese.
Ingredients: FRESH PART-SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES.
Common Questions
What cheese is best for a traditional Swiss cheese fondue?
Gruyère is the classic base of Swiss fondue, and our Mifroma Gruyère AOC, aged 6 months, is a Swiss Gruyère that suits the pot well. Gruyère melts smoothly and gives fondue its savoury, nutty depth. The well-known moitié-moitié recipe uses half Gruyère and half Vacherin Fribourgeois, and many other recipes pair Gruyère with Emmentaler. Most recipes plan on about 200 g of cheese per person for a main-course fondue, which is the size of one of our 7 oz (200 g) pieces. At Mifroma we launched the first fondue mix sold through the mass market.
What's the difference between young and aged Gruyère?
Younger Gruyère, like our Mifroma Gruyère AOC aged 6 months, is milder, softer and creamier than long-aged Gruyère, and it melts very easily. Gruyère usually goes on sale after about five months of ripening. Wheels kept for ten months or more become firmer and stronger, often with small crunchy crystals. A 6-month Gruyère works well for everyday slicing and cooking. For anyone who wants the stronger style, Mifroma also sells a separate premium Gruyère, matured for at least 14 months and packed in individual portions.
Which cheese should I use for French onion soup or a croque monsieur?
Gruyère is the traditional cheese for both, and our Mifroma Gruyère AOC, aged 6 months, is a good choice for either. It melts evenly and browns well under the broiler, so it makes a good crust on onion soup, in a croque monsieur or on top of a gratin. At 6 months its flavour is milder than a long-aged Gruyère's. Ours is made from part-skim cow's milk.
Where is Mifroma Gruyère AOC made, and how is it aged?
Our Mifroma Gruyère AOC is made in Switzerland. It is handcrafted, cave-aged and aged 6 months. Gruyère carrying a protected designation has to be made in its traditional region of western Switzerland, following set rules for milk and production. At Mifroma we were founded in 1964 in a small village in the Fribourg countryside, and we began as a Gruyère ripener.
What are the ingredients in Mifroma Gruyère AOC, and is it grass-fed?
Our Mifroma Gruyère AOC has four ingredients: fresh part-skim cow's milk, cheese culture, salt and enzymes. We declare it Grass Fed. The cheese culture and enzymes are what turn milk into curd and then develop flavour as the cheese ages, and salt helps season and preserve it.
How should I store Mifroma Gruyère once I buy it?
Keep our Mifroma Gruyère AOC refrigerated, because it is a perishable cheese. Once it's open, many cheese lovers wrap hard cheeses like Gruyère in wax or parchment paper and then loosely in plastic. This lets the cheese breathe without drying out. Take it out of the fridge about 30 minutes before serving, because its flavour comes through best at room temperature.
- __Storage_Location:
- Refrigerated
- __Volume:
- 407
- __Owner:
- TCFarm
- __badge:
- Grass Fed
