Over 4000 35kg wheels of cheese are stored in these cellars, with regular and automated washing as they mature. The maturation process takes a minimum of 5 months, with the harder varieties and more intense flavours developing over 15 months or more.
Processing over 6 million litres of milk per year, these vats are the first stage in the process of separating out the curd
It takes 400 litres of milk to create each 35kg wheel of Gruyère cheese, with over 500 tonnes produced yearly
