Gruyère with a fruity aroma, from Bruand. Matured for 13 months in a cellar with a humid atmosphere to develop it’s full taste and texture.
250gr, the cheese is cut on the day
Fromagerie Bruand
Switzerland
Carole et Dominique Ryser « Une famille, une tradition, une passion … ». La fromagerie Bruand...
read more
The cheese is matured on a ray mat. This may result in mould developing on the cheese with is a normal part of the maturation process and gives the "Chavignole Crottin" it’s distinctive character.
Fromagerie Bruand
Switzerland
Carole et Dominique Ryser « Une famille, une tradition, une passion … ». La fromagerie Bruand...
read more