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A rather young cheese (6 to 9 months), Gruyère AOP draws attention with its soft and refined taste, which will delight palates in search of sweet pleasures.
Gruyère d’Alpage AOP is made between mid-May and mid-October up on the mountain pastures. It owes its typically fine flavour to the great variety of the pasture lands and the alpine flora, as well as to the first-class unpasteurised milk from the local cows. Its flavour varies according to its age.
Le Gruyère d’Alpage AOP is exclusively pressed in cloth. The wheel of cheese is slightly smaller, around 25 kilos. At the beginning of autumn, the Alpine herdsmen and their herds come back down from the mountains. This process of bringing cattle down from the mountains for winter is called the “désalpe”, and it is fittingly celebrated.
Gruyère AOP Réserve is matured for more than 10 months, giving it a more intense flavour. Full-bodied and fruity, it has a firm and slightly crumbly texture.
The unique town of Gruyères and it’s immediate surroundings in the canton of Fribourg is the beautiful home of Le Gruyère AOP cheese.
The region of Gruyère has been known for its cheese production since the 12th century. Medieval chronicles also mention the expertise of its inhabitants, who turned the milk production of their herds into full fat cheese. This product was even sold in France and Italy.
The Protected Designation of Origin (AOP) recognizes a level of quality granted uniquely to typical products, deeply rooted in a region that gives it a specific character and an inimitable flavor. The AOP label guarantees the authenticity of products made according to traditional know-how.
The members of the sector are the pillars of Le Gruyère AOP production. They make our noble cheese from the heart.
