One of Switzerland’s most famous cheeses, Gruyere is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. An important and the longest part of the production of the Le Gruyere Switzerland AOC is the “affinage” According to the AOC, the cellars to mature a Swiss Gruyère must have a climate close to that of a natural cave. This means that the humidity should be between 94% to 98%. If the humidity is lower, the cheese dries out. If the humidity is too high, the cheese does not mature and becomes smeary and gluey. The temperature of the caves should be between 13 °C (55 °F) and 14 °C (57 °F). This relatively high temperature is required for excellent quality cheese. Commonly used as a cooking cheese as it melts really well but is also a pleasing addition to the cheeseboard. Made with unpasteurised milk and traditional rennet.