It takes over a hundred gallons of milk to make each wheel of this name-controlled cheese, which is one of the most widely known and beloved cheeses in the world. In the old days, pockets of gas would be emitted by the bacteria in Gruyere's raw milk, causing holes to form in the curd and giving Gruyere an unusual appearance. Today, because of the extremely sanitary conditions under which Gruyere is produced, not enough gas is emitted to form the holes, leaving the cheese with a smooth, unblemished paste. However, knock-off Gruyere or so-called "Swiss cheese" continues to sport holes, which are purely for show. (We think, but can't be sure, that the makers of the fake stuff jab their Swiss cheese with pencils as it comes down the assembly line.) Not only is our Gruyere the real, name-controlled stuff, but it's made by Rolf Beeler, which means its the best Gruyere in the world. Its nutty, sharp, savory and has an assertive yet loveable aroma. Makes the best fondue you've ever had.

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