This raw cow's milk Gruyere is cave-aged for 12-14 months, this
maturation creates a important difference between the 'Cave Aged'
Gruyere and its younger brother. The result is a more robust style,
with intense grassy flavors ranging from straw to earthy foliage.
The protein crystals give the aged texture another dimension
resulting in an amazing amalgam.

http://gourmetlibrary.com/products/5316