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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

LATEST ARTICLES

Cheese-making starts early

The Gruyère cheese is named after the town of Gruyères in the Fribourg canton. Gruyère is hard, dense, pressed, and boiled cheese made of cow’s milk. The cheese has a fruity flavour at first, but it...

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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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