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Le Gruyère AOP

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Le Gruyère is a cheese for connoisseurs that has fascinated the Swiss with its distinctive, spicy aroma since the year 1115. Le Gruyère is made from fresh raw milk from the region of Fribourg, which surrounds the town of Gruyères. This smooth, semi-firm cheese is produced in the local dairies and will transform any dish into a delicious treat. Whether shaved, sliced, grated or heated up for fondue, Le Gruyère is as versatile as it is flavoursome.

Various degrees of flavour and intensity can be achieved during the 180-420 days it takes for the cheese to mature. The natural ripening period guarantees the distinctive, spicy flavour and 0.4 - 0.6 cm holes.

Origin: Switzerland (Fribourg, Vaud, Neuchâtel)

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Varieties

Le Gruyère comes in lots of different age profiles, all of which have a direct impact on the aroma. As a general rule of thumb, the longer the cheese is left to ripen, the spicier and more tangy its flavour.

Le Gruyère organic semi-mature AOP
This organically produced, full-fat hard cheese is made from raw milk and is a top-quality Gruyère with a spicy, fruity aroma and a slightly salty base note. The medium ripening period of 240-300 days results in a smooth, semi-firm and slightly crumbly paste with uniform holes.

Le Gruyère semi-mature
The fruity, slightly salty base note of this cheese develops during the medium ripening period of 240-270 days. "Le Gruyère semi-mature" is a smooth, semi-firm cheese with relatively uniform holes measuring 0.4 - 0.6 cm.

Le Gruyère surchoix/tangy
The long ripening period of 301-360 days for the full-fat hard cheese "Le Gruyère surchoix" results in an unmistakable, tangy and fruity flavour with a salty base note. It has a semi-firm, slightly crumbly texture with regularly spaced holes of 0.4 - 0.6 cm.

Kaltbach Le Gruyère
The long ripening period of 360-420 days in the Kaltbach caves gives "Kaltbach Le Gruyère" a rich, aromatic and spicy flavour which becomes more and more distinct, the longer it matures. The pure, fruity aroma and smooth, semi-firm paste make it an unmistakably delicious Gruyère.

Le Gruyère mild AOP
The younger and milder brother "Le Gruyère mild" undergoes a relatively short ripening period of 150-200 days and displays a mild, fruity and slightly salty flavour. This cheese is ready for consumption after just six months, however it takes 8 - 12 months for it to release its unmistakable, distinctively spicy aroma. Providing it is well packaged, Le Gruyère AOP can be stored in a cool place for approx. two weeks.

Allergies/special diets

Thanks to the lactic acid bacteria present in Le Gruyère AOP, the lactose is completely converted into lactic acid and other substances within the first 24 hours. Le Gruyère AOP is therefore lactose and gluten-free at the time of consumption.

Cheese board

Cheese 1: Pro Montagna Gstaad mountain cheese with herbs
Cheese 2: Pro Montagna organic Rigi Alpine cheese
Cheese 3: Brillat Savarin Affiné
Cheese 4: Tête de Moine Réserve
Wine: Bianco del San Giorgio Ticino DOC
Bread: Potato bread