This unique cheese from western Switzerland has a flavor of delicate, typical mountain flowers and alpine herbs. The story goes that this unique cheese has its origins in the year 1115. At that time, the milk from around the picturesque small town of Greyerz was processed by the cheesemakers into an unmistakable product. The guidelines of the AOP specifications are very strict. The basic conditions include a small production area, limited to parts of French Switzerland and a few cheese dairies in the canton of Bern, production in small village cheese dairies, as well as the exclusive use of natural raw milk.

Master Cheesemakers

Only three passionate cheesemakers produce the Le Gruyère AOP for Gourmino AG.

Affinage

After the cheese have been ripened in dairy for a number of weeks, they are brought to the Gourmino ripening cellar. Only the best cheeses are suitable for the long affinage process.

Flowering meadow

Local farmers deliver fresh milk to the dairy twice a day. They live in a distance of max. 3 kilometer to the dairy and have 8 to 20 cows. They know their cows mostly by name, pasture them on succulent flowering meadows in the summer and feed them sundried hay in the winter. This is the reason why our wheel labels carry flowers all over the wheels. The milk is rich in nutrients and is the basis for the quality and unique character of each cheese.

Gruyère is named after a Swiss village and aged or “affinage” in caves. This hard cheese made from raw cow's milk is considered to be very good for baking and fondues because the flavor adds savoriness without overshadowing other ingredients.