This Alpine-style cheese is hand-crafted in copper vats and cellar-aged for at least 4 months and up to 16 months, producing a cheese with robust and full-bodied flavor. The texture is smooth and dense, with occasional pinprick holes and the interior paste is a pale yellow straw color. An excellent melting cheese, Grand Cru can be used in classic French onion soup, fondue, potato dishes, and hot or cold sandwiches and paninis.

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