delightful cheese from the French-speaking part
of the country has all the flavour and
refinement of a slow maturing cheese. Produced
since the year 1115 in an area just outside the
small town of Gruyères, this cheese is still
prepared today in small village dairies
according to the traditional recipe. Le Gruyère
AOP owes its overall refinement and
characteristic taste to the stringent quality
controls which ensure that farmers supply
creameries with nothing but first-class pure
milk. This means that every piece of Gruyère
Switzerland meets the high standards expected of
a wholesome natural product.
The cows that provide the milk that will be used
in the manufacture of AOP Gruyère cheese are fed,
summer and winter, on natural (non-silage)
fodder. Special care is taken during the milking
process to ensure that the high quality of the
milk is maintained.
More than 400 litres of milk are required for
the mass of cheese weighing approx. 35 kilos.
Each wheel of cheese takes several months to
mature. During this time it is not stored dry.
Instead, it is wiped over with pure salt water,
which reacts on the rind to accelerate the
process of maturing. This increased maturing
influence originating from the rind gives
Gruyère cheese its rich flavour. What better
reason could there be to recommend this
wholesome product from the Swiss countryside?
The AOP label guarantees the authenticity of
products that are made using only traditional
methods and know-how.
Manufacture of Alpine Le Gruyère AOP :
Gruyère technical sheet
the information sheet on the
production of Gruyère
The merchants of the region La
in Switzerland (pdf)?
cheese factory 1 et
cheese factory 2