Comments on: Cazin romorantin and cave aged gruyere

By: john

john — Sun, 03 Feb 2008 16:29:05 +0000

“Vendanges manuelles” isn’t very romantic sounding, but it’s useful to know the grapes are hand-picked in this age of industrialization where machine-harvested grapes and the resulting “products” are all too common.

By: eric

eric — Fri, 01 Feb 2008 22:25:45 +0000

Cave Aged Gruyere is indeed aged in a cave, albeit a human-modified cave. As a cheesemonger, I certainly suggest comparing a regular :Gruyere Reserve” against a cave aged version. With often similar prices, the taste is quite different.

By: mon(t)rouge

mon(t)rouge — Tue, 29 Jan 2008 10:11:03 +0000

I’m fond of François Cazin’s wines. Especially, his Cour-Cheverny “Cuvée Renaissance”, which is demi-sec. The Cheverny, red, is also very interesting and well balanced.

By: Paul Arthur

Paul Arthur — Fri, 25 Jan 2008 17:44:52 +0000

Gruyère is aged in a cave-like environment, though not always in an actual cave. Some producers (such as Kaltbach) do their aging in actual caves, and I would expect any labels to that effect would be truthful.