GRUYÈRE comes from la Gruyère, a région in the canton of Fribourg, where the cheese is made. Made of whole cooked and pressed raw cow’s milk. This Gruyere is made by only two producers at 1,000 meters of elevation, and aged for approximately seven months by Fromages Margot, a Swiss family of affineurs in Yverdon-les-Bains who have been skillfully aging cheeses since 1886. It is selected for import to the US by Soyoung Scanlon, whose Andante Dairy is famous for its exceptional French-style cheeses made in Petaluma. Pairs well with white Burgundy or Gruner Veltliner.