Le Gruyère AOP
Le Gruyère AOP

Le Gruyère AOP

The taste of Switzerland since 1115

With its subtle and sophisticated taste Le Gruyère AOP is much appreciated by connoisseurs around the world. Produced since at least 1115 in the region surrounding the small town of Gruyère, it is still made today in the village cheese factories according to the traditional recipe.

400 litres for one one round of cheese

No less than 400 litres of fresh milk are required to produce one round of cheese weighing approximately 35 kg. Le Gruyère AOP owes its subtlety and characteristic taste to the best quality unpasteurised milk coming straight from cows fed on grass during the summer and hay during the winter. The use of any additives is prohibited. During the slow maturing stage which lasts six months, the rounds of cheese are regularly turned over and brushed with salted water. The humidity encourages the appearance of cheese “smear”, which is an essential agent of the rind to help in the maturation process of the cheese. This gives “Le Gruyère AOP Switzerland” its well known distinctive flavour. The AOP label guarantiees the authenticity of products that are made using only traditional methods and know-how.

It takes a place of honour on all cheese- boards. As well as a good way of finishing a meal, it also lends itself to the preparation of tasty hot dishes. Besides, no fondue is an authentic fondue without genuine “Le Gruyère AOP Switzerland” cheese.

Versatile taste

The controlled term of origin label, or AOP, guarantees that all Le Gruyère AOP sold complies with the strict quality requirements set out in the specifications. Le Gruyère AOP comes in the following varieties: mild, recent, medium-ripe or surchoix (selection).

Recipes using this cheese