Cheese with a special flavor, the Gruyere stands out for its silky taste and exquisite aromas.

Packaging

• Wheel 9 Kg
• Half wheel in vacuum in weight

Did you know that

Gruyere is a kind of hard yellow cheese. It takes its name from the Swiss city of Gruyere. There are several types of gruyère made in Greece, where it is the second most popular cheese after the slice.

Health & Nutrition

• It has a natural outer shell, with its other ingredients being 38% moisture, as well as proteins, carbohydrates, minerals (so-called minerals and trace elements), vitamins and salt (1.5%), and of course the fat mentioned earlier. As far as salt is concerned, cheese is not made without it, so this type of light is not meant. It is also a ripening cheese for at least 3 months, and it is not excluded that it reaches 18. Traditionally it has small holes, but nowadays they are lost due to compulsory milk pasteurization
• Gruyere is a cheese that contains more calcium than other cheeses with a content of 1092 mg per 100 g. product, after parmesan which is the best source of calcium in cheese (contains 1142 mg of calcium per 100 g of product).

Suggestions for consumption

• Gruyere is a table cheese, it can be eaten at the beginning of the meal, according to Greek custom as an appetizer, but it can also be part of a cheese plate that will appear after the meal.
• It is also consumed as a dessert, as an accompaniment to white fruit (pear, grape, melon) and is used in cooking for soufflé, graten, pasta dishes, meat dishes, roasted (flour or not) and sometimes grilled.

Nutritional