Hard Swiss cheese with a washed rind made from raw milk. At least 400 litres of fresh raw milk are required to produce a 35 kg wheel of cheese. Its origin goes back at least to the year 1115, in the nearby area of the village of Gruyère and the district where its name comes from, in the heart of the Fribourg canton. Made exclusively from premium quality raw milk, produced by cows fed on 100% natural feed, especially from the pastures in summer and hay in winter. This Gruyere has a beautiful rind marked by time, somewhat hollowed with a gradually darker brown colour the more it ripens