Mountains and cellar maturation

We learn about how Le Gruyère AOP Alpage cheese is made in the mountains, how cheeses are matured in a cellar, and how their quality is controlled.

The cheese journey starts from Bern

#1

Anatomy of a good food photo

#2

Photography equipment on the road

#3

Mountains and cellar maturation

#4

Visit to the Mézières creamery

#1

Picnic in the Gruyères village

#2

Visit to the producer of Le Gruyère AOP Alpage in the mountains

#3

How Malakoffs are made

#4

What impressed us the most?

#5

RECIPE TIPS | LE GRUYÈRE AOP

Risotto with forest mushrooms and cheese

The classic risotto gets new depth and flavour from Le Gruyère AOP in Petter Bäcklund’s recipe.
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Smoky Le Gruyère AOP potato salad

Pizza with Gruyère topping

STORIES | LE GRUYÈRE AOP

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From rich raw milk to delicious cheese

The secret of Le Gruyère AOP’s unique flavour is raw milk from cows grazing in the alpine meadows and the skills of the cheese masters and cellar masters, passed down from generation to generation...

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