1 question
The quality of this cheese has recently decreased. As if it was less mature than before. The also has a lighter colour than before. Anyone else noticed it?
Dear edmondo, Thank you for your post. Gruyère Surchoix is selected after maturing for 11 months, depending on the quality and fineness of the curd. The colour of the cheese paste is directly related to the diet of the cows that produced the milk. In spring, the cheese is yellower because it contains beta-carotene from the cow's flower-rich feed. In autumn, the cows mainly eat green grass. As the colder months set in, there is a transition to dry feed with hay from the farm. It is therefore normal that the cheese loses its colour and that its texture changes slightly. These variations are based on the artisanal manner in which Gruyère is produced as well as on the seasons. This ensures that the product is natural and of high quality. Best regards, your M-Infoline Team
Thank you for the explanation, it’s very helpful and interesting.
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