Comte Gruyere is a traditional alpine cooked cheese type from the Franche Comte in the Jura region and is one of the most popular cheeses in France today. Made in large 30 kg wheels by 'fruitiere' in concentrated hard wheels throughout the year, it was once made only in Summer months when the herded cows grazed the high mountain pastures. The name originates from the forests which lie just below the snow line of the Alps and were once known as 'Grueries'. These forests were managed by a special corp of officer 'Gruyers' and in those days the cheese making process used the cut wood as fuel to cook the curds in large copper vats. This cheese was made during the summer months and was matured by affineurs in the mountains for a minimum 10 months prior to shipping. The flavour of the cheese develops to become slightly nutty with a supple texture that melts in the mouth. |
