Connoisseurs and gourmets the world over are familiar with Le Gruyère AOP due to its typical, fine aroma. This popular hard cheese has been produced in the region around the small town of Gruyère in the Freiburg canton for several centuries. It is still produced in line with the traditional recipe in the village creameries of Western Switzerland to this day.
Around 400 litres of fresh, unpasteurised milk is required to produce one 35 kg wheel of cheese. The cows who supply this high-quality raw material feed on pasture grass during the summer months and are fed hay in the winter. No additional ingredients can be added to the cheese. The maturation period lasts several months. During this time, the wheels are turned several times and washed with brine. The moisture allows for the formation of a smear, which helps to ripen the cheese between the rind and the inside of the wheel. This in turn lends Le Gruyère AOP its unique flavour. The protected designation of origin (AOP, or PDO in English) guarantees that only Le Gruyère AOP is sold that fulfils strict quality requirements stipulated in the product specification.