Gruyère Gruyère is named after a Swiss village. It is a traditional, creamery, un-pasteurized, semi-firm cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is a darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavors - at first fruity, later becomes more earthy and nutty. To make Gruyère, raw milk is heated to 93° F and liquid rennet is added for curdling. The resulting curd is cut into small pieces which release whey while being stirred. Curd is cooked at 110° F and raised quickly to 130° F. The pieces become shriveled which is the cue to place the curd in molds for pressing. The cheese is salted in brine for 8 days and ripened for two months at room temperature or a quick method: 10 days at 50° F. Curing lasts from 3 to 10 months – or longer in the case of the cave-aged Gruyère as described below. Gruyère, Cave-Aged Made in the Canton of Fribourg in westcentral Switzerland, these handmade 80 pound wheels are aged in the same “caves” as is Emmenthal cheese. Gruyère is one of the main ingredients in the classic Swiss fondue. It has a richer, much fuller flavor than other regular Swiss and French Gruyeres, and is slightly firmer. It is a great snacking or sandwich cheese. Its durability makes it good for outdoor meals with hardy salami. It melts well in any dish (at low a temperature). Havarti Havarti is a semi-soft, mild cheese ideal for sandwiches. It is a simple, washed-rind cheese with irregular holes throughout. There is plain version and one with dill seeds. Havarti is named after the farm in Denmark where Hanne Nielsen first made it. Huntsman Huntsman is the marriage of two British classics; Double Gloucester and Blue Stilton, brought together through a unique layering process. Creamy, forceful Stilton is sandwiched between an exterior of mellow, satiny Double Gloucester. Made from pasteurized cow’s milk. Idiazabal The Idiazabal we carry is made by the family who created it, and still produces it today in the heart of Basque Country (Navarra, Spain). An un-pasteurized, smoked, sheep’s milk cheese aged 8 months. It gets the best flavor from being smoked with hawthorne & cherry wood. Full flavored with a pronounced sheepy finish due to the raw milk. 120 ~ Fresh Products 2013 - 2014 Annual Catalog