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LUSTENBERGER + DÜRST GRUYÈRE: LANGRÜTI CELLARS, SWITZERLAND

93 years of importing the finest cheese from Switzerland and counting.  Zuercher and Lustenberger bring you a master’s selection, careful aging in old time cellars, expertise gathered over long careers backed by centuries of tradition.

Lustenberger + Dürst is committed to the tradition, care and craft of their Gruyère:

  • Unpasteurized cow’s milk must come from grass-fed animals; hay is utilized in colder seasons.
  • No silage or genetically modified ingredients are permitted.
  • Milk is transformed into cheese within 16 hours of milking.
  • Natural, additive-free whey cultures are added; frozen manufactured cultures are never used.
  • Warming, culture and rennet addition and curd formation must be prepared in traditional copper vats.
  • Wheels are brine-washed after forming and pressing

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Lustenberger + Dürst strictly maintains the aging conditions in their cellars in order to promote a nurturing environment.  The Langrüti Cellars are unique in that they have had over 100 years to accumulate natural underground microflora. This is an essential element in creating the complex nature of their remarkable Gruyère.

 

  • Formed wheels remain at the local dairies for at least 3 months. Moving young cheese away from its native environment too soon can arrest proper ripening.
  • Franz Zemp, Cellar Master with decades of experience, selects wheels suitable for extended aging and export. Selective monitoring includes light hammering to gauge fissures or defects, utilizing a trier to evaluate the friability and texture, and tasting the paste for development in flavor.
  • Ripening occurs at a relative humidity of approximately 95%. Lower humidity dries out the cheese, and higher humidity produces a smeary or gluey texture.
  • Ripening temperature is meticulously monitored. Too low of a temperature may result
  • in less maturation, and a harder, crumbly texture.
  • Gruyère aging takes place only on clean, dry spruce boardsimage

THE TASTE 

Zuercher & Co. is proud to carry this authentic classic, and strive to bring you the highest quality Gruyère possible. We have selected three different ages for our customers to choose from.

                               

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S060 CLASSIC GRUYÈRE

AGED 6+ MONTHS

TASTING NOTES as evaluated by the staff at Zuercher & Co.:

  • Aroma – cultured/cooked milk, yeast dough
  • Texture and mouthfeel – smooth, elastic
  • Flavor and finish – sweet, nutty and buttery flavors balanced by lactic sour cream notes;mild finish

PAIRING SUGGESTIONS

Classic Gruyère is the quintessential fondue cheese, and is perfect for melting on top of soups or any dish au gratin. Pair with rich whites with bright acidity, such as Sauvignon Blanc. Although not traditional, we like the apricot and honeysuckle notes of Spanish Albariño with this cheese. Tangy reds, such as a cherry- or strawberry-forward Pinot Noir, play well with Classic Gruyère. Other options for pairing include fruity, effervescent Geuze Lambics or dry French or Spanish ciders. Straw-colored Weissbier or Farmhouse Ales also match nicely with this creamy, mellow cheese.

S065 SELECTION GRUYÈRE

AGED 9+ MONTHS

                                                   

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TASTING NOTES as evaluated by the staff at Zuercher & Co.:

  • Aroma – fresh butter, crème fraiche, brioche
  • Texture and mouthfeel – velvety, clean, crystalline tyrosine formation
  • Flavor and finish – toasted nut, fortified wine, beefy and vegetal notes; complex finish

 

PAIRING SUGGESTIONS

Selection Gruyère is fantastic when melted with a bit of ham and grilled onion on toasted bread with fresh apple slices. Pair with a full-bodied Pinot Blanc or dry Riesling. On the red side, match the velvety texture with a Merlot or jammy Zinfandel. Amber or Dunkel Lagers, which have a malty quality, blend well with the soft, nutty and sweeter notes in the cheese. If serving Selection Gruyère as part of a dessert course, Amontillado Sherry and Vintage Port are complementary matches. 

S077 ANTIQUE GRUYÈRE

AGED 12+ MONTHS

                                            

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TASTING NOTES as evaluated by the staff at Zuercher & Co.:

  • Aroma – highly aromatic, fresh bread crust, yogurt
  • Texture and mouthfeel – rich, granular, firm, crystalline tyrosine formation
  • Flavor and finish – meaty and earthy with notes of caramel and pear; lingering finish
  • Our Antique Gruyère received the highest rating from our evaluation panel.

PAIRING SUGGESTIONS

Try a rich white such as a domestic Chardonnay or an off-dry Gewürztraminer. Red Bordeaux will play up the earthy qualities in the cheese, while Oloroso Sherry, Tawny Port and Bourbon will bring out its sweeter, caramel notes. Bock beers or Belgian Dubbel Ale are great matches. Round out your course with a bit of caramelized walnuts and soft pretzel bread.

Zuercher & Co. has been importing and distributing fine cheeses, charcuterie, chocolate and olives from around the world since 1921. We have developed a curator’s attention to our unparalleled selection of farmstead, raw milk and traditionally produced cheeses with an astute awareness of tradition, quality, and value. This rigorous attention to detail provides our clients with the superior quality products they expect.