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Product Description
🧀 Kars Gruyere Cheese – 100 GR
A special cheese produced only in Switzerland, the Netherlands and Kars in the world!
Kars Gruyere is made only in May, June and July with the milk of animals grazing in nature.
In order to process the milk in its freshest form, only milk collected from the villages closest to the dairy is preferred.
Approximately 3–3.5 liters of milk are used for every 100 grams of gruyere.
Due to this production precision, gruyere is a laborious but valuable cheese that does not tolerate mistakes and fraud.
🧬 How is it produced?
– Prepared with sirden yeast
– Made into large wheels of 55–60 kg
– Rested in warm rooms
– Floated in saltwater pools
– Fermented for at least 6 months, turning at regular intervals
This special process reveals the unique perforated structure, dense consistency and hazelnut, sour, sweet and slightly bitter aromas of gruyere.
✨ Highlights:
✅ 100 Show More
A special cheese produced only in Switzerland, the Netherlands and Kars in the world!
Kars Gruyere is made only in May, June and July with the milk of animals grazing in nature.
In order to process the milk in its freshest form, only milk collected from the villages closest to the dairy is preferred.
Approximately 3–3.5 liters of milk are used for every 100 grams of gruyere.
Due to this production precision, gruyere is a laborious but valuable cheese that does not tolerate mistakes and fraud.
🧬 How is it produced?
– Prepared with sirden yeast
– Made into large wheels of 55–60 kg
– Rested in warm rooms
– Floated in saltwater pools
– Fermented for at least 6 months, turning at regular intervals
This special process reveals the unique perforated structure, dense consistency and hazelnut, sour, sweet and slightly bitter aromas of gruyere.
✨ Highlights:
✅ 100 Show More
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