Le Gruyère AOP
Le Gruyère AOP is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard and dry. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours - at first fruity, later becomes more earthy and nutty.
It is above all the 100% traditional craft and expertise, passed down from generation to generation, that gives Gruyère AOP its inimitable flavor and impeccable quality. The procedure for production of Gruyère AOP is strictly specified. Milk producers, cheese-makers and affineurs (maturers) respect each of its steps to the letter. This expertise has been guaranteed since 2001 through specifications approved by the Federal Office for Agriculture.
The 8 stages of production of Gruyère AOP