Le Gruyère comes in lots of different age profiles, all of which have a direct impact on the aroma. As a general rule of thumb, the longer the cheese is left to ripen, the spicier and more tangy its flavour.
Le Gruyère organic semi-mature AOP
This organically produced, full-fat hard cheese is made from raw milk and is a top-quality Gruyère with a spicy, fruity aroma and a slightly salty base note. The medium ripening period of 240-300 days results in a smooth, semi-firm and slightly crumbly paste with uniform holes.
Le Gruyère semi-mature
The fruity, slightly salty base note of this cheese develops during the medium ripening period of 240-270 days. "Le Gruyère semi-mature" is a smooth, semi-firm cheese with relatively uniform holes measuring 0.4 - 0.6 cm.
Le Gruyère surchoix/tangy
The long ripening period of 301-360 days for the full-fat hard cheese "Le Gruyère surchoix" results in an unmistakable, tangy and fruity flavour with a salty base note. It has a semi-firm, slightly crumbly texture with regularly spaced holes of 0.4 - 0.6 cm.
Kaltbach Le Gruyère
The long ripening period of 360-420 days in the Kaltbach caves gives "Kaltbach Le Gruyère" a rich, aromatic and spicy flavour which becomes more and more distinct, the longer it matures. The pure, fruity aroma and smooth, semi-firm paste make it an unmistakably delicious Gruyère.
Le Gruyère mild AOP
The younger and milder brother "Le Gruyère mild" undergoes a relatively short ripening period of 150-200 days and displays a mild, fruity and slightly salty flavour. This cheese is ready for consumption after just six months, however it takes 8 - 12 months for it to release its unmistakable, distinctively spicy aroma. Providing it is well packaged, Le Gruyère AOP can be stored in a cool place for approx. two weeks.