Son of a cheesemonger, Jean-Yves Bordier defines himself as a cheese selector and refiner. His cheeses are carefully selected by the quality of the artisans who made them, and are brought to an optimum stage of savouring in their own maturing cellars – this magnifies the work carried out by the cheese manufacturers.
Gruyere is a renown Swiss alpine cheese. The young Swiss Gruyère is soft and sweet, yet slightly salty and bears nutty flavours. As it ages, it becomes oilier, fruitier and moreish on the palate. Great as a melting cheese for fondues and baked dishes, or grated over salads and pastas.