Gruyere cheese is an alpine Swiss alpage artisan cheese from the region of Fribourg. Made from raw cow's milk, pressed and cooked witha minimum maturation process of 18 months.
Wedge 100 gr., 250 gr. or 500 gr.
During production of Gruyère AOP cheese, lactose is fully metabolized into lactic acid and other substances by lactic acid bacteria during the first 24 hours. Gruyère AOP is therefore free from lactose at the time of consumption. No cereal-based ingredients or additives are used for production, so that Gruyère AOP cheese is also free from gluten.
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