Description
Swiss Gruyère — Alpine AOP, chef-grade melt & flavour
Cut from imported Swiss Gruyère AOP blocks, this classic Alpine cheese brings a
sweet–nutty profile with increasing depth as it matures. With a clean, stable melt and
firm paste, it performs across hot-line and bakery applications — from fondue (with Emmenthal)
to French onion soup, gratin & croque-monsieur, quiche and
cream sauces.
Excellent melt
Clean slicing
HORECA grade
Cut-to-weight available
Applications & menu ideas
Fondue & sauces
Signature Swiss blends (with Emmenthal), Mornay/Béchamel, cream reductions and soup finishes.
Hot kitchen
Gratins, dauphinoise, French onion soup, croque-monsieur/madame, baked pasta & casseroles.
Bakery & café
Quiche, savoury tarts, gourmet sandwiches and paninis with controlled browning.
Finishing & pairing
Neat shaves and slices when well-chilled; pairs with cured meats, mustard, pickles & rustic breads.
Operational advantages
Consistent melt
Stable emulsification in hot prep; balanced flow and browning on bakes.
Yield control
Predictable shaves/slices; low oiling when grated correctly.
Menu versatility
Works across café, banquets, bakery and à-la-carte without recipe changes.
Service ready
Blocks handle cleanly when chilled; minimal crumble; easy portioning.
Technical notes
- Milk: Cow’s milk (AOP/PDO, Swiss origin).
- Texture & flavour: Firm/semi-hard paste; sweet–nutty to more earthy-complex with age.
- Maturation: Typically 5–12 months; Réserve styles longer.
- Rennet: Traditionally animal rennet (confirm if vegetarian variant required).
- Storage: 0–4 °C, wrapped to prevent drying; avoid strong odours; do not freeze for quality.
- Allergen: Milk.
Logistics & terms
Delhi-NCR: Free delivery on bulk orders
Outside NCR: Minimum order 40 kg
Samples available for chef trials
GST extra; outstation freight/packing as applicable
Pack & supply
Pack: 6 × ~2.5 kg
Unit: per kg or full block
Cut-to-weight available
Add-on specifications
| Type | Swiss Alpine cheese, AOP/PDO; cow’s milk. |
|---|---|
| Origin | Switzerland; traditional craft from the Gruyères region. |
| Block format | Approx. 2.5 kg blocks; 6 blocks per case. |
| Performance | Clean, even melt; controlled browning; low oiling when grated. |
| Chef tip | Chill block before slicing/shaving for neat portions & better yield. |
Learn more
Bulk Supply · Swiss Gruyère AOP — 6 × ~2.5 kg
Ask for current pricing, carton deals and delivery slots in Delhi-NCR. Outstation supply arranged with MOQ.
Swiss Gruyère — Frequently Asked Questions
What is Gruyère and why is it popular with chefs?
- Swiss Alpine cow’s-milk cheese with protected AOP status.
- Sweet–nutty when young; grows earthy/complex with age.
- Clean, stable melt — ideal for hot kitchen and bakery.
Best menu applications for Gruyère?
- Fondue (with Emmenthal), Mornay/Béchamel & cream sauces.
- French onion soup, gratins, croque-monsieur/madame.
- Quiche, savoury tarts, gourmet sandwiches & bake-offs.
Is Gruyère vegetarian?
- Traditional AOP uses animal rennet.
- Vegetarian-rennet batches are uncommon — please confirm availability at order time.
How should it be stored and handled?
- Chill at 0–4 °C, wrapped to prevent drying and odour transfer.
- Chill blocks before slicing/shaving for neat cuts and better yield.
- Avoid freezing to preserve texture and melt quality.
What is the pack & unit of sale?
- Case: 6 × ~2.5 kg blocks.
- Sold per kg (cut-to-weight) or full blocks on request.
Delivery & MOQ terms?
- Delhi-NCR: Free delivery on bulk orders.
- Outside NCR: Minimum order 40 kg.
- GST extra; outstation freight/packing as applicable; samples on request.
Allergen & food-safety notes
- Contains Milk.
- Maintain cold chain during receipt, storage and service prep.
- Use clean, dedicated tools for allergen control.
Any chef tips for performance?
- For fondue, blend with Emmenthal; avoid boiling to keep emulsified.
- Grate cold; use medium drum for even melt and low oiling.
- Slice/shave when well-chilled for clean edges and consistent yield.
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