Food and wine pairing

Le Gruyère bio classique

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.

Ripening : 6 to 9 months.

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a dry and lively wine.

>dish info

Still red wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info