Food and wine pairing

Le Gruyère alpage réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.

Cheese is produced from mid-May to mid-October.

Ripening : 10 months minimum.

Beer(s)

Serve at 05-07°C or 41-45 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 3 to 5 years old.

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