Issue link: https://viewer.e-digitaledition.com/i/1513211
There is only one Gruyère AOP, authentic and guaranteed at origin. Exclusively produced in the cheese factories in the hamlets surrounding the little town of Gruyère, a picturesque medieval village in the canton of Fribourg. It can be distinguished by the signature Gruyère AOP name printed on the rind and the casein mark stating the date and place of production. Although the distinctive characteristics and method of production are regulated by a strict set of rules, each wheel boasts its own unique personality, composed of various flavors and aromatic qualities that only reveal themselves at the actual moment of tasting. There is artistry in cheesemaking and therefore each wheel is an unmatched creation. With the expertise and savoir-faire of the maître fromager*, each wheel of Gruyère AOP is ripened in a specific environment, distinguished by various bouquets of aromatic herbs and flowers - the fruit of the producer's unique contribution and experience. The Gruyère story is an ancient one, a rich narrative that is constantly renewed day by day, wheel by wheel, thanks to the accumulated experience of skilled artisans – farmers, cheesemakers and maîtres fromagers – who diligently collaborate in a manner that gives rise to a virtuous system in which the participants mutually support one another, thereby preserving the quality and integrity of the brand. By way of demonstrating the close-knit cooperation and levels of trust among those involved, our master cheesemakers currently work with only 34 carefully selected micro-producers who, for their part, utilize nothing but absolutely fresh raw milk, all obtained within a 12.4-mile radius of the cheese factory within 18 hours of milking. Three months after production the best wheels continue their aging process. They are placed on fir planks in the heart of the Swiss mountains, in our natural grotto in Ursy, a tiny village with only 3,000 inhabitants in the canton of Fribourg. Here the sandstone walls provide a constant micro-climate which, combined with the special touch and scrupulous care of the master cheesemaker, conspires to nurture and mature the final flavor of the Gruyère AOP, bringing it to perfection. L E G R U Y È R E A O P The art of tradition, the taste of excellence. *Master cheesemaker mifroma.com / @mifromausa Monsieur Didier Bovet, pictured, is a top producer of Le Gruyère AOP, known for his unique achievement of scoring 20 out of 20 in 50 consecutive evaluations — a record unmatched in the industry! THE NEW 2023 GRUYÈRE AGING CAVE! Opened in 2023, our new cave is uniquely designed for the art of aging Le Gruyère AOP cheese, ensuring each wheel reaches perfection. Excellent if enjoyed alone, Gruyère also lends itself perfectly to combining with all sorts of different ingredients as well as so-called vertical tasting experiences, featuring the cheese at different stages of aging. Would you like to find out which Gruyère AOP is most suited to you? Scan the QR code and learn about all our fine varieties! can be distinguished by the signature Gruyère AOP name printed on the rind and the casein mark stating the date and place of production. Although the distinctive characteristics and method of production are regulated by a strict set of rules, each wheel boasts its own unique personality, composed of various flavors and aromatic qualities that only reveal themselves at the actual moment of tasting. There is artistry in cheesemaking and therefore each wheel is an unmatched creation. With the expertise and savoir-faire of the maître fromager*, each wheel of Gruyère AOP is ripened in a specific environment, distinguished by various bouquets of aromatic herbs and flowers - the fruit of the producer's unique contribution and experience. The Gruyère story is an ancient one, a rich narrative that is constantly renewed day by day, wheel by wheel, thanks to the accumulated experience of skilled artisans integrity of the brand. By way of demonstrating the close-knit cooperation and levels of trust among those involved, our master cheesemakers currently work with only 34 carefully selected micro-producers who, for their part, utilize nothing but absolutely fresh raw milk, all obtained within a 12.4-mile radius of the cheese factory within 18 hours of milking. Three months after production the best wheels continue their aging process. They are placed on fir planks in the heart of the Swiss mountains, in our natural grotto in Ursy, a tiny village with only 3,000 inhabitants in the canton of Fribourg. Here the sandstone walls provide a constant micro-climate which, combined with the special touch and scrupulous care of the master cheesemaker, conspires to nurture and mature the final flavor of the Gruyère AOP, bringing it to perfection. *Master cheesemaker mifroma.com / @mifromausa Excellent if enjoyed alone, Gruyère also lends itself perfectly to combining with all sorts of different ingredients as well as so-called vertical tasting experiences, featuring the cheese at different stages of aging. Would you like to find out which Gruyère AOP is most suited to you? Scan the QR code and learn about all our fine varieties! can be distinguished by the signature Gruyère AOP name printed on the rind and the casein mark stating the date and place of production. Although the distinctive characteristics and method of production are regulated by a strict set of rules, each wheel boasts its own unique personality, composed of various flavors and aromatic qualities that only reveal themselves at the actual moment of tasting. There is artistry in cheesemaking and therefore each wheel is an unmatched creation. With the expertise and savoir-faire of the maître fromager*, each wheel of Gruyère AOP is ripened in a specific environment, distinguished by various bouquets of aromatic herbs and flowers - the fruit of the producer's unique contribution and experience. The Gruyère story is an ancient one, a rich narrative that is constantly renewed day by day, wheel by wheel, thanks to the accumulated experience of skilled artisans integrity of the brand. By way of demonstrating the close-knit cooperation and levels of trust among those involved, our master cheesemakers currently work with only 34 carefully selected micro-producers who, for their part, utilize nothing but absolutely fresh raw milk, all obtained within a 12.4-mile radius of the cheese factory within 18 hours of milking. Three months after production the best wheels continue their aging process. They are placed on fir planks in the heart of the Swiss mountains, in our natural grotto in Ursy, a tiny village with only 3,000 inhabitants in the canton of Fribourg. Here the sandstone walls provide a constant micro-climate which, combined with the special touch and scrupulous care of the master cheesemaker, conspires to nurture and mature the final flavor of the Gruyère AOP, bringing it to perfection. *Master cheesemaker mifroma.com / @mifromausa