Fribourg, Vaud, Neuchâtel, Bern, Jura · Switzerland
Gruyère Réserve.
A masterclass in restraint and depth. Gruyère Réserve shatters across your palate with crystalline crunch, releasing waves of roasted hazelnuts and burnt caramel that give way to subtle stone fruit and earthy mushroom notes. The paste is dense and supple, with the aroma of alpine butter and aged leather—a cheese that tastes like ten months of Alpine pasture compressed into every bite.
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The story
How it's made.
Why it tastes that way.
Gruyère Réserve is the extended-aging designation for Le Gruyère AOP, achieving a deeper, more complex flavor than the standard minimum of 5 months.
The cheese has been made in the Fribourg-Vaud border region since the 12th century. The PDO designation was granted in 2001 and specifies strict production rules including exclusive use of raw milk.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- natural
- Age
- 10–18 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Gruyère Réserve's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Gruyère.
26 pairings across 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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