“Meule de Jura” I believe it’s called. I’ve always enjoyed the Swiss and Austrian side of alpine cheeses (shout outs to Erzherzog Johann) more than French. Comté is nice but I’d much more prefer a Beaufort. However this really hits the spot for someone who tends to say gruyere is their favourite. Nutty to the max with the perfect creamy-salty-butter undertones.
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