Dense Alpine with toasted hazelnut depth and crystalline crunch throughout.
20-month aged Swiss Gruyère AOP: dense, crystalline paste with deep hazelnut and brown-butter notes. Alpine classic. Ships from Beverly Hills.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
This is a 20-month extra-aged Gruyère from Switzerland, a raw cow's milk Alpine in the classic mountain style, aged well past the young supermarket versions most people know. It comes to us as an 80-pound wheel and it's a completely different cheese by the time you get out this far.
The paste is dense and dry, breaking into short flinty shards under the knife with a proper crystalline crunch running through it. That's the tyrosine you get in any long-aged Alpine, and it's part of what tells you this one has done its time in the cave. Flavor is a deep toasted hazelnut and brown butter through the middle, savory and almost brothy on the finish, with a whisper of sweet caramel that sticks to the palate for a long time.
What 20 months buys you is that shift from mild table cheese to a serious eating cheese. It's still smooth enough to grate or fondue with, but it eats beautifully on its own in shards off the block. Right in the sweet spot for extra-aged Gruyère.
Dense and firm under the knife, breaking into short flinty shards rather than clean slices. Crystalline crunch throughout the paste from long aging.
A big, savory Alpine — deep toasted-nut and brown-butter flavor up front with a savory umami pull through the middle. Bold without being sharp.
Long finish that leans sweet and nutty, holding on the back of the palate for 20 to 30 seconds with a whisper of caramel and salt.
Most of the fresh-milk brightness has been driven off by 20 months of aging. What's left is a faint cultured-cream note under the nuttiness.
Deeply nutty — toasted hazelnut and browned butter through the middle, with a savory bouillon-like umami pull on the finish. The signature aged-Alpine flex.
A gentle forest-floor note from the natural rind, more Alpine hay and dried mushroom than barnyard funk.
No real heat or piquant bite. The intensity is all savory nut and salt, not pepper.
Natural rind
Natural rind, brushed and turned in the cave, edible if you like it — earthy and slightly musty, with a stony minerality that echoes the cave itself.
Gruyère stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The nutty, savory paste wants something with acid and lift. Champagne cuts the density, a dry Riesling or oaked Chardonnay echoes the brown-butter notes, and a Vin Jaune from the Jura is a regional love match.
Sweet crisp fruit and honey lift the salt and nuttiness; walnuts double down on the aged-Alpine character.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Hand-cut to order the day it ships.
Taste it for yourself →Ships nationwide
