Le Gruyère AOP Organic owes its typically fine flavour to the first-class unpasteurised milk from the region’s cows. They feed on pasture grass during the summer months and are fed hay in the winter. The skill of the cheesemakers and affineurs is also key. The “Organic” (or “Bio” in German) label is only given to wheels of cheese made using milk from farms that fulfil the criteria of the “Bio Suisse” label.