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Since the 11th century, cheesemakers in the Alpine area between Switzerland and France have produced Gruyère. The pride and joy of the region, this cheese received its name from the town of Gruyères in the Swiss canton of Fribourg. Today, U.S. cheesemakers still produce award-winning, hand-crafted Gruyère using classic Swiss production techniques and hand-crafted copper vats. Surface ripened with an inedible brown rind, the cheese is aged in specially-designed curing rooms to give it a nutty, rich, full-bodied flavor and firm texture.

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4 Available Gruyères

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