Supple Swiss Alpine with gentle hazelnut and brown-butter sweetness.
Young Gruyère AOP from Switzerland. Raw cow's milk Alpine, firm paste, gentle hazelnut and brown-butter sweetness. Melts beautifully. Order online.
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Young Gruyère is a raw cow's milk Alpine cheese from the town of Gruyères in the Fribourg canton of Switzerland, a recipe that has been made in the same valleys since the 12th century. It carries the AOP designation, which pins the milk, the make, and the cave to that one region.
The paste is firm and dense, a pale straw color that still holds plenty of moisture at this stage. You see it in the way the cheese curls under the shaver instead of cracking, the sign of a fresh wheel that hasn't dried out. On the palate it leads with gentle hazelnut and a soft brown-butter sweetness, with a fresh-cream note still hanging on from the youth of the wheel. There's a quiet pasture pull underneath but none of the sharp savory bite a longer-aged Gruyère develops, and no crystal crunch yet.
This is the friendly end of the Gruyère spectrum, the wheel you reach for when you want the recipe in its sweeter, more approachable form. It melts beautifully, which is why it's been the backbone of fondue and gratin kitchens for centuries, and it eats just as well shaved off the block at room temperature.
Firm and supple, breaks in clean slabs under the knife with a smooth, dense paste that still holds plenty of moisture.
Mild, friendly Alpine character. Gentle nuttiness up front, a quiet sweetness underneath, nothing sharp or assertive yet at this age.
A clean middling finish, sweet and nutty for a beat after the swallow, then fades cleanly without a long savory pull.
A soft creamy note still hanging on from the youth of the wheel, fresh-milk sweetness rather than yogurty tang.
Gentle hazelnut and a hint of brown butter through the middle, the signature Gruyère note in its quieter, younger form.
A faint hay and pasture note from the alpage milk, but the cave hasn't pulled out the deeper mushroomy character yet.
No heat at this age. The bite of a longer-aged Gruyère hasn't developed.
Natural rind
Natural brushed rind, dusty and earthy. Inedible at the table but contributes a quiet savory pull at the paste edge.
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 cheese is mild and sweet enough to sit next to dry white wines without overpowering them, and Swiss Chasselas is the regional answer. Sparkling and cider work for the same reason: acid and bubbles brighten the fresh-milk side.
Crisp orchard fruit plays off the sweet nutty paste, and honey or fig jam pushes the sweetness Gruyère already has. Mustard and cornichons cut the richness for a board or a sandwich.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
