Gruyère is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes.

The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours - at first fruity, later becomes more earthy and nutty.

This authentic Gruyère AOP is a product of a partnership between Fromagerie Le Crêt and affineur Fromage Gruyère SA.

Master Cheesemaker Jean-Marie Dunand runs the village dairy at 2,950 feet above sea level in the heartland of traditional Gruyère production in the Fribourg region of Switzerland. The dairy, which dates back to 1900, has been run by Dunand since 1986.

He makes 18-20 wheels of Gruyère each day, 365 days a year, using freshly delivered milk from eight small local farms. The cows graze on mountain pasture, and the unique composition of the grass is reflected in the cheese.

Gruyère 1655

Fromagerie Le Crêt

Spring Koe Goat Gouda is a five week old Goat gouda made exclusively for Whole Foods.

Spring Koe

Spring Fever

Chaource is a soft cheese made from cow’s milk in the village of Chaoruce, France. This cylindrical shaped cheese has a soft-ripened, creamy and a little bit crumbly, non-elastic texture. Surrounded by a white velvety rind, it's ageing process lasts between 2 weeks to 2 months. Many people like to eat young Chaource, when its rind is hardly formed whereas others eat after it attains full maturation.
During its ageing time, the cheese has a bit salty, buttery and milky taste. Together with 25% fat, it also contains animal rennet. It goes well with Champagne / Pommard ou Mercurey.

Chaource

Pasteurized blue vein cheese made from sheep's milk in the Basque region of France.

Bleu des Basques

Onetik

Asiago Pressato or Asiago Fresco is a cheese produced from fresh whole milk of the cows grazing in the low lying areas of the Asiago plateau in the mountains of Veneto in northern Italy.  To make Asiago Pressato, the cheesemaker heats the milk and mixes it with rennet to form curds. They are then loosely pressed into a cheesecloth and allowed to mature for about 40 days. The main difference between Pressato and d'Allevo is the use of whole and skimmed milk and the aging process. Nearly 75% of the Asiago cheeses produced are Pressato.Asiago Pressato is a semi-soft cheese with quiet large but irregular shaped holes. It has a thin and elastic crust with soft, buttery, white-yellowish paste. It tastes sweet, buttery, delicate and tangy and has a slightly, salty aftertaste. The taste is reminiscent of cream and fresh milk. Pressato cheese goes well with sandwiches and salads as it be easily cut, cubed, sliced or melted.

Asiago Pressato

Caseificio Pennar Asiago

Prima Donna combines the traditional way of Dutch cheese making with the intricate flavours of Parmesan. The cheese is eaten only when it reaches the pinnacle of maturity and flavour. Throughout the aging periods, Prima Donna is identified into four varieties - fino, mature and forte, each with a unique Italian flavour. The fourth is leggero, which contains only 17.5% fat content, making it ideal for diet conscious cheese lovers.Prima Donna is characterized by "little white dots" or crystals that can be seen more prominently in the extra aged varieties maturo and forte. The cheese brings out its innate sensation with red wines such as a Cabernet Sauvignon, Pinot Noir, Syrah or Zinfandel.

Modesto Brañas Cardiel

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