Gruyére © aromatic hard cheese from western Switzerland

Swiss Gruyère is made from raw milk. It is a large cheese with a slightly greasy rind that looks quite wrinkled, like an almond skin or a small honeycomb.

It is firm on the inside, but slightly softer than emmental and feels smoother in the mouth. It is soft yellow with a hole here and there. As the ripening progresses and the cheese is older, the inside becomes harder and grey-yellow. The cheese has a smell of manure, honey and nuts. The taste resembles that of emmental cheese, with strong peat notes and a spicy aftertaste.

Connoisseurs and connoisseurs worldwide praise Gruyère AOP for its typical, fine aromas. This popular hard cheese has been made for many hundreds of years in the vicinity of the small town of Gruyères in the canton of Freiburg. It is still produced according to the traditional recipe in the village cheese dairies of western Switzerland to this day.

400 LITER FOR A CHEESE WHEEL
About 400 liters of fresh raw milk is needed for a wheel of 35 kg. The cows that supply this high-quality raw material feed on pasture grass in the summer and receive hay in the winter. No additives may be added. During the maturation period, which lasts several months, the cheese wheels are turned over several times and washed with brine. The humidity allows the formation of the smear, which favors the inward ripening of the rind. This gives the Gruyère AOP its unique taste. The protected designation of origin AOP guarantees that only Gruyère AOP is sold that meets the strict quality requirements of the specification sheet.

VERSATILE ENJOYMENT
Gruyère AOP belongs on every cheese board. It can be eaten as a dessert or as a snack with crusty bread, or can also be used for delicious hot dishes. And Gruyère AOP belongs in a real fondue!