It is a typical Swiss cheese produced in the Swiss Alps, as a difference the Uruguayan petit gruyere is the presence of eyes in the dough since it originally does not present, but for a matter of market here they are made with eyes. In Granja Naturalia he bet on its manufacture, since at the end of the 90s an interesting niche market was generated and today it is the most important of the line of Swiss cheeses that we produce, and even export it. It is a cheese with a maturity of 3 to 4 months under controlled conditions where exceptional flavor tones are achieved during this time and each item is thoroughly released to guarantee the consumer excellent sensory characteristics. This cheese is present in 2 presentations: Petit Gruyere in 7 kg lasts and Gruyere in 50 kg lasts.
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