Gruyère double cream.Pasteurised.The double cream, must contain at least 45% fat. Gruyère Double Crème is produced in the canton of Friborg.Made with the milk used to make Gruyère, it contains 50% fat, giving it a creamy and unctuousness which makes its reputation with aromas typical of the pastures of these magnificent Swiss mountains.To recover it, the milk is left to stand after milking, the cream being less dense than the milk, it rises to the surface.
