Le Gruyere, more commonly known in the US as Gruyere. It is always made of raw or unpasteurized cow milk. These are large format wheels, 80 pound wheels that are aged anywhere from four to 12 months. Looking at it, it looks kind of young to me. It is a cheese that gets washed a bit in salt water as it ages and sometimes you'll see brown or orange kind of stickiness on the rind. When I don't see any action on the rind, it kind of makes me wonder what the cheese is gonna taste like. This is a really great example of a kind of introductory Gruyere. It just tastes very young and very mild, the like beef bouillon, the savory notes, the oniony notes. These are all the things I look for in Gruyere, kind of expect in Gruyere, not really happening here. My recommendation would be you buy your Gruyere elsewhere.