Specialty Food Magazine

APR 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Castle of Gruyères There's a reason that only one cheese has the smooth, savory flavor that Le Gruyère AOP has been known for since 1115 AD: only Le Gruyère AOP has been made in the same place, in the same way, with the same care, and from the same recipe, for centuries. Le Gruyère AOP is 100% natural, additive free, and naturally free of lactose and gluten. + in the villages of Western Switzerland + with raw milk from cows fed from the same grass and hay + Gruyère AOP on the side = real Gruyère AOP from Switzerland + hand-made, in small batches + slow-aged in the same cheese cellars and caves, minimum aging 5 months A Slice of Switzerland www.gruyere.com

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