With its subtle and sophisticated taste Le Gruyère AOP is much appreciated by connoisseurs around the world. Produced since at least 1115 in the region surrounding the small town of Gruyère, it is still made today in the village cheese factories according to the traditional recipe.

No less than 400 litres of fresh milk are required to produce one round of cheese weighing approximately 35 kg. Le Gruyère AOP owes its subtlety and characteristic taste to the best quality unpasteurised milk coming straight from cows fed on grass during the summer and hay during the winter. The use of any additives is prohibited. During the slow maturing stage which lasts six months, the rounds of cheese are regularly turned over and brushed with salted water. The humidity encourages the appearance of cheese “smear”, which is an essential agent of the rind to help in the maturation process of the cheese.

Cheese from Switzerland.com