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  • Gruyere

    This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this

    $8.99
    • Free shipping

    Highlights:

  • Red Apple Smoked Cheese - Gruyere (8 ounce)

    Red Apple Smoked Cheese is a family of high-quality, all-natural, kosher, smoked cheeses. All their smoked cheeses are made from 100% natural milk. Prior to smoking, the cheeses are extra-aged to enhance taste. The Red Apple cheese masters then slowly, meticulously, naturally cold-smoke each piece of cheese for six hours using a special aged Apple pulp and hardwood to achieve a unique flavor profile. A hint of apple flavor can be tasted in each sharp rich flavored piece. These smoked cheeses are great as

    Highlights:

    Gruyere, High Quality
  • Gruyere de Comte Reserve

    Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comt� (Comt�, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Comt� has the highest production figures of all the French AOC cheeses, as cheese makers work to satisfy the world's hunger for this exceptional cheese. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called "Fruiteries", its

    $12.99
    • Free shipping

    Highlights:

  • Gruyere Cheese (8 ounce)

    Gruyere is a hard cow's milk cheese from the town of Gruyere Switzerland. Gruyere was a cave aged cheese, but now that it is in such high demand, cave like conditions are recreated for the cheese to age in for 3 - 10 months. During the t a creamy and slightly salty flavor. Gruyere is a wonderful melting cheese and is a popular choice for quiches and fondues, as it is luscious and savory without being too much for other ingredients to compete with. It is the traditional c heese used in two famous classic

    Highlights:

    Gruyere, Hard, Cow, Switzerland
  • Thermophilic C201 - 5 Packets

    Product Information: Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges.This culture is added directly to your milk and takes all the muss and fuss out of the culturing process.

    Highlights:

  • Gruyere - Pound Cut

    This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this

    $15.99
    • Free shipping

    Highlights:

  • Gruyere (1 pound) by Gourmet-Food

    The milk for the Swiss gourmet cheese Gruyere is brought to the dairy by the producers, and every delivery is strictly controlled and analyzed. The milk will undergo no thermic treatment until its transformation into cheese. This guarantees the preservation of the flora that gives Gruyere AOC its typical taste. The cheese maker adds the cultures that will mature the milk. Once maturation is achieved, the cheese maker adds the rennet. In the space of 3 or 4 minutes, the contents of the vat totally changes in

    Highlights:

  • Cave Aged Swiss Gruyere

    This cheese comes to us from Emmi, master cheesemakers since 1782. They buy full 200 pound of Gruyere from the farming regions in the Canton of Fribourg, then age them in underground sandstone caves in their facility near Lucerne. Made from rich, unpasteurized, Alpine cow's milk, this Grand Gruyere Reserve has been aged for at least one year, compared with the average four to six months. A rustic, somewhat oily rind gives way to firm, smooth textured cheese which is slightly aromatic with a robust,

    $11.99
    • Free shipping

    Highlights:

  • Swiss Cheese (Gruyere) AOC - Approx. 5.5lb-Loaf

    Since 1862, "Le Superbe" produces Gruyere according to the traditional recipe. This swiss A.O.C. gruyere has all the flavor and refinement of a slow maturing cheese. It is made from cow's milk fed on grass and hay. Fruity, earthy and nutty taste. Comes in an Approx. 5.5Lb-Loaf.

    Highlights:

  • Switzerland Raw-Milk Raclette

    Until the 19th Century this perennial favorite was known as Valais. Taking its modern name from the French verb racler (to scrape), Raclette is now one of the most popular mountain cheeses worldwide. Made from whole, unpasteurized cow's milk, this raclette is typically aged three to four months. Smoother than gruyere, Raclette has a creamy and supple texture with fruity undertones that intensify when melted. A little firmer than its French counterpart, our Swiss Raclette is great served with Bunderfleisch

    $12.99
    • Free shipping

    Highlights:

  • Gruyere Cheese (1 lb)

    Gruyere is a hard cow's milk cheese from the town of Gruyere Switzerland. Gruyere was a cave aged cheese, but now that it is in such high demand, cave like conditions are recreated for the cheese to age in for 3 - 10 months. During the t a creamy and slightly salty flavor. Gruyere is a wonderful melting cheese and is a popular choice for quiches and fondues, as it is luscious and savory without being too much for other ingredients to compete with. It is the traditional c heese used in two famous classic

    Highlights:

    Gruyere, Hard, Cow, Switzerland
  • Gruyere de Comte Reserve - Pound Cut

    Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comt� (Comt�, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Comt� has the highest production figures of all the French AOC cheeses, as cheese makers work to satisfy the world's hunger for this exceptional cheese. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called "Fruiteries", its

    $22.99
    • Free shipping

    Highlights:

  • Grand Cru Crunchy Center Cut Gruyere Cheese, 6 Pound -- 2 per case.

    While Grand Cru Gruyere pays homage to the Swiss tradition of cheesemaking, it also captures the distinct Southern Wisconsin terroir of lush pastures and pristine air, making it a shining example of American artisanal cheesemaking. Aged a minimum of four months, Grand Cru Gruyere is the cooks best friend. Sliced, shredded, and melted, it enhances virtually any dish in which cheese is a key player, from pizza to panini to macaroni and cheese. Country of Origin - United States Cooked, Pressed Cheese Family

    Highlights:

    Gruyere, Swiss
  • 0.0309

    Propionic Culture, for the production of Emmental or Gruyere type hard cheese. This mold will cause the hole to form during the early ripening process, but for best overall effect the cheese should not be too acidic: a pH of 5.2-5.4 is ideal. Wash the curd with lots of water to remove acidity: brine or saltpeter solution should not be used at any stage. For the first week the cheese should be stored in the ripening area at 73-74 Fahrenheit. Each sachet provides enough culture for 650 gallons of

    Highlights:

  • Roth Kase Gruyere Surchoix (8 ounce) by igourmet

    After five generations in the cheese business, Roth Kase USA still craft and cure Grand Cru Gruyère, their flagship cheese, in accordance with time-tested Alpine cheese making methods. Their expert cheese makers use imported copper vats to transform fresh milk from family farms into this award-winning cheese, which cellar masters then carefully cure on wooden boards in temperature and humidity-controlled cellars. By honoring their heritage and using the best resources Wisconsin has to offer, Roth Kase USA

    Highlights:

  • Cave Aged Swiss Gruyere - Pound Cut

    This cheese comes to us from Emmi, master cheesemakers since 1782. They buy full 200 pound of Gruyere from the farming regions in the Canton of Fribourg, then age them in underground sandstone caves in their facility near Lucerne. Made from rich, unpasteurized, Alpine cow's milk, this Grand Gruyere Reserve has been aged for at least one year, compared with the average four to six months. A rustic, somewhat oily rind gives way to firm, smooth textured cheese which is slightly aromatic with a robust,

    $19.99
    • Free shipping

    Highlights:

  • Rush Creek Reserve

    Rush Creek Reserve Uplands Cheese Company Rush Creek Reserve Season The best-regarded cheesemaker in the United States has begun making a cheese based on Vacherin Mont d'Or, possibly the most sought-after cheese in the world. This is big news. And it makes total sense - the raw winter milk from their pastured herd of cows is less plentiful and of a quality that's better suited to a younger, softer cheese, so they've done exactly what the French & Swiss have been doing for centuries: binding small wheels in

    Highlights:

  • Gruyere Cave-aged (Switzerland) ( 3 Pound Cut )

    Made of whole cow's milk Hand cut by the pound Perfect for fondue or to add to quiche lending a creamy, nutty flavor Pairs well with White Wines of all styles Perfect addtion to your cheese platter at your next party

    Highlights:

  • Grand Cru Crunchy Center Cut Gruyere Cheese, 6 Pound -- 2 per case.

    While Grand Cru Gruyere pays homage to the Swiss tradition of cheesemaking, it also captures the distinct Southern Wisconsin terroir of lush pastures and pristine air, making it a shining example of American artisanal cheesemaking. Aged a minimum of four months, Grand Cru Gruyere is the cooks best friend. Sliced, shredded, and melted, it enhances virtually any dish in which cheese is a key player, from pizza to panini to macaroni and cheese. Country of Origin - United States Cooked, Pressed Cheese Family

    Highlights:

  • Gruyere - Pound Cut

    This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this

    $15.99
    • Free shipping

    Highlights:

  • Rush Creek Reserve

    Rush Creek Reserve Uplands Cheese Company Rush Creek Reserve Season The best-regarded cheesemaker in the United States has begun making a cheese based on Vacherin Mont d'Or, possibly the most sought-after cheese in the world. This is big news. And it makes total sense - the raw winter milk from their pastured herd of cows is less plentiful and of a quality that's better suited to a younger, softer cheese, so they've done exactly what the French & Swiss have been doing for centuries: binding small wheels in

    Highlights:

  • Switzerland Raw-Milk Raclette - Quarter Wheel

    Until the 19th Century this perennial favorite was known as Valais. Taking its modern name from the French verb racler (to scrape), Raclette is now one of the most popular mountain cheeses worldwide. Made from whole, unpasteurized cow's milk, this raclette is typically aged three to four months. Smoother than gruyere, Raclette has a creamy and supple texture with fruity undertones that intensify when melted. A little firmer than its French counterpart, our Swiss Raclette is great served with Bunderfleisch

    $59.99
    • Free shipping

    Highlights:

  • Swiss Cheese Gruyere 8 oz.

    Swiss Cheese Gruyere 8 oz. Gruyere - cow's milk hard cheese - 8 oz/225 gr, Switzerland. Gruyere is a buttery and toasty-flavored cheese. It is hard with a firm, yet pliable texture. The texture is dense and compact, yet flexible. It is this density that makes it stronger and less stringy than Emmental when heated, so it is better for grating, grilling and in soups. When Gruyere cheese is first cut, the aroma suggests a million meadow flowers trapped in rich, creamy milk. Sligtly grainy, the cheese has a

    Highlights:

  • Switzerland Raw-Milk Raclette - Pound Cut

    Until the 19th Century this perennial favorite was known as Valais. Taking its modern name from the French verb racler (to scrape), Raclette is now one of the most popular mountain cheeses worldwide. Made from whole, unpasteurized cow's milk, this raclette is typically aged three to four months. Smoother than gruyere, Raclette has a creamy and supple texture with fruity undertones that intensify when melted. A little firmer than its French counterpart, our Swiss Raclette is great served with Bunderfleisch

    $24.99
    • Free shipping

    Highlights:

  • Emmi Switzerland King Cut Gruyere Cheese, 5 Pound -- 2 per case.

    Made from cows milk. Produced in Switzerland Pairs well with a Pinot Noir. Melts well, perfect for fondue.

    Highlights:

    Gruyere, Cow, Switzerland
  • Gruyere de Comte

    Comt� is a handmade, artisan cheese of the truest type. While modern techniques have been embraced where they can facilitate procedures and increase quality, the production of Comt� remains based on traditional methods. Each stage is subject to strict rules that are set down in the AOC specifications to ensure each wheel is just as perfect as the last. First of all, Comt� milk is produced on more than 3,000 family farms in the mountainous region of French Comt� practicing non-intensive agriculture, i.e.

    $9.99
    • Free shipping

    Highlights:

  • Gruyere 1 pound by Gourmet-Food

    The milk for the Swiss gourmet cheese Gruyere is brought to the dairy by the producers, and every delivery is strictly controlled and analyzed. The milk will undergo no thermic treatment until its transformation into cheese. This guarantees the preservation of the flora that gives Gruyere AOC its typical taste. The cheese maker adds the cultures that will mature the milk. Once maturation is achieved, the cheese maker adds the rennet. In the space of 3 or 4 minutes, the contents of the vat totally changes in

    Highlights:

  • Gruyere (8 ounces) by Gourmet-Food

    The milk for the Swiss gourmet cheese Gruyère is brought to the dairy by the producers, and every delivery is strictly controlled and analyzed. The milk will undergo no thermic treatment until its transformation into cheese. This guarantees the preservation of the flora that gives Gruyère AOC its typical taste. The cheese maker adds the cultures that will mature the milk. Once maturation is achieved, the cheese maker adds the rennet. In the space of 3 or 4 minutes, the contents of the vat totally changes in

    Highlights:

  • Austrian Alps Gruyere (8 ounce) by igourmet

    Austrian Alps Gruyere (8 ounce) by igourmet Product Description A delicacy originally from the Gruyere district of Switzerland, this cheese is best known as a key fondue ingredient. This Austrian version offers all you'd expect in an Alpine Gruyere-- it is delightfully nutty, spicy, full-flavored, and aromatic when melted. A whole wheel weighs approximately 80 pounds, and it takes over 700 pounds of milk to make a single wheel. We recommend this cheese be diced into salads, melted in a hot sandwich, or

    Highlights:

  • Gourmandise French Soft Cheese with Walnuts, Sold by the Pound

    Made from cow's milk, this spreadable processed cheese is a unique blend of aged cheeses (Gruyere and Cheddar), and cream, with a hint of added flavors. One type is flavored with walnut and is excellent with pears and other winter fruits, or even accompanied by blue cheeses. The other type is infused with kirsch, the clear brandy distilled from cherries and their pits and used in making fondue, and black forest cake. Gourmandise varieties are most commonly served as dessert cheese; a true delicacy

    Highlights:

    Spreadable, Soft, Cow
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