The taste of Switzerland since 1115 Le Gruyère AOP has managed to preserve its distinctive taste and flawless quality due to top-class artisanal expertise and a tradition that has been passed down from generation to generation since 1115. Today, the cheese still gets produced in the same traditional way, from an ancient recipe, in the village cheese factories in the Cantons of Freiburg, Waadt, Neuenburg, Jura and in some municipalities in the Canton of Bern. TEXT: NANE STEINHOFF I PHOTOS: LE GRUYÈRE AOP
The cheese’s finesse and characteristic taste stem from the specific knowledge, experience and competencies of the milk producers, master cheesemakers and affineurs, as well as from the first-class raw milk from cows from nearby regions, which get fed with grass in summer and with hay in winter.
stands for quality and a defined origin. Since 2011, this label has been accepted and recognised throughout Europe, too. It guarantees an official standard of quality for products which are anchored in a certain region: which pass on history, which stand for authenticity and which get produced according to traditional know-how.
AOP, the label for products with character
For the curious
In 2001, le Gruyère was awarded the protected indication of origin (AOP), which 34 | Issue 77 | August 2019
Every day, visitors can visit the show dairy La Maison du Gruyère, where they can observe the master cheesemakers during
the manufacturing process of the Gruyère AOP (www.lamaisondugruyere.ch). Le Gruyère AOP invites itself to the table Le Gruyère AOP gets a prominent place on all the finest cheese platters and belongs in a true fondue. You can also make many tasty dishes with it, both warm and cold. Get inspired and discover a new recipe each month, at www.gruyere.com/en/recipes. www.gruyere.com