Gruyère's Double Cream, Anything but a Whipped Cream Like Chantilly

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Combined with meringues, it forms one of the iconic dishes of our country. But how is this emblematic product of Gruerian gastronomy – and more generally Fribourgeois – made? We give you all its secrets... which are not really at the start of the game, the boutade is launched. "The double cream is 20 seconds in the mouth, 20 years on the hips", leaves Jean-Louis Jordan in a burst of laughter. Master cheesemaker of formation, owner of a restauran…