With its subtle and sophisticated taste, it is the authentic cheese of the French speaking region of Switzerland. 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. Gruyère cheese 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.
Apart from the high quality of the raw milk, the know-how of the master cheese-maker and of the person in charge of the maturing process gives the special touch to the final product.