A selection that moves with the seasons.

Western Switzerland

Aged for twelve months — a deep, nutty flavour, a rich taste and small, crunchy crystals. Cut from whole wheels.

We collect our Gruyère ourselves in Switzerland — whole wheels, no middlemen. The cheese is made from unpasteurised milk in small village dairies in western Switzerland, just as it has been since the 12th century, and it may only be called ‘Réserve’ after at least ten months’ maturation on spruce shelves. Our wheels are left to mature for twelve.

Emilia-Romagna

Just milk, salt and rennet — grainy, deeply nutty and full of crunchy crystals. Broken off the wheel, never sliced.

At twelve months, the consortium’s inspector taps each wheel with a hammer — if it sounds off, the wheel loses its mark and is never allowed to bear the name. The rest are left to mature until the flavour is grainy, salty and deep. Grate it over pasta, or break off flakes into a drop of balsamic vinegar — or a spoonful of our truffle honey.