2017 of the Interprofession Du Gruyère CONTENTS GRAPHICS

Magazine of the Interprofession du Gruyère l’oiseau 2018 No 44 - May

Annual report 2017 of the Interprofession du Gruyère CONTENTS GRAPHICS

03 MESSAGE FROM THE PRESIDENT 04 REPARTITION OF THE GRUYÈRE AOP CONSUMPTION DURING 2017 04 GENERAL SITUATION 05 MONTHLY SALES 2017 06 QUANTITY MANAGEMENT Message from the President 06 TOTAL PRODUCTION 2000-2017 07 MARKET SITUATION 2017 ended with a positive outlook for the future. The Gruyère AOP Specifications clearly define the milk 07 COMPARISON OF SALES production process, from the feeling of livestock to the After two years of restricted production, we have succeed- 08 THE AOP FILE AND THE INTERNATIONAL delivery of milk twice daily to the dairy immediately after ed in stabilising supply and demand again. The rise of the SITUATION 10 COMPARISON OF QUALITY BY CIVIL YEAR milking. Swiss franc left its mark and lowered export volumes. At 09 THE QUALITY OF GRUYÈRE AOP 14 COMPARISON OF PRODUCTION (CASEIN times, Gruyère AOP was up to 20% more expensive for for- Our Specifications and the Guide to Good Practice, respected and inspected, provide consumers with a guarantee MARKINGS) eign clients. Currently, the exchange rate should no longer 11 NATIONAL AND INTERNATIONAL HONOURS be a handicap for exports. that strict conditions are enforced. We do not prioritise productivity over ethics and artisanal tradition. FOR LE GRUYÈRE AOP 15 SALES 2016-2017 Production as a whole is of an excellent quality: only a very small quantity does not meet the necessary quality criteria. According to the Brand Asset Valuator 2017, Le Gruyère AOP Switzerland features amongst the ten brands most 14 MARKETING 16 COMPARISON OF GRUYÈRE AOP YEARLY Despite permanent pressure on prices in the retail market, well-known to Swiss consumers. This is the joyful result EXPORTS we have been able to maintain added value for the associ- of our investment in national and international brand recog- 18 ??? ation’s members. 17 COMPARISON OF GRUYÈRE AOP EXPORTS nition over the course of several years. Sponsoring sports 20 2017 EVENTS FROM JANUARY TO MARCH I would like to briefly remind you what our Specifications such as curling, cross-country skiing, athletics and ice hock- require: All stages of the fabrication of an AOP labeled ey alongside having a presence at a multitude of regional 22 GOVERNING BODIES WITHIN THE 22 COMPARISON OF STOCK EVOLUTION (END product are carried out according to recognised know-how events have greatly contributed to this success. from a limited geographical area and based upon a set of INTERPROFESSION DU GRUYÈRE OF MARCH 2018) Our Gruyère AOP is not only appreciated for its excellent Specifications. It is the Federal Office for Agriculture which and unique taste but also for the way in which all members approves or rejects registration applications. 25 COMMITTEE OF THE INTERPROFESSION 24 COMPARAISON DE L’ÉVOLUTION DES of the association commit to respecting their animals, tra- DU GRUYÈRE STOCKS SANS ALPAGE (FIN MARS 2018) Maximise quality, save the region’s heritage, maintain the dition, craftsmanship, the region and the environment on added value of all the work carried out in the region, avoid a daily basis. 26 OUTLOOK FOR 2018 the alteration of a specialité with such tradition behind it. 24 COMPARISON OF ALPAGE PRODUCTION Long live Le Gruyère AOP Switzerland. (CASEIN MARKINGS) On top of having an excellent product on their plate, consumers are able to know exactly what they are eating, 26 RECAPITULATION OF THE DISTRIBUTION where it comes from, who makes it and how it is made. Oswald Kessler OF THE TOTAL PRODUCTION POTENTIAL One can add to this concerns regarding the detention of President of the FOR GRUYÈRE AOP PER CHEESE DAIRY animals. How are they kept? How are they fed? Do they Interprofession AND PER CANTON FOR 2018 have free access to grazing? 2 3 www.gruyere.com

Impressum Publisher : Interprofession du Gruyère Editorial board : Translation : Graphic design : Case postale 12, CH - 1663 Pringy Interprofession du Gruyère Ms Sarah Warburton Effet-i-media [email protected] [email protected] www.gruyere.com General situation

Over the course of its 20 year history, celebrated a doubt its taste, this should not be its only asset. All opin- in 2017, the Interprofession du Gruyère has en- ion makers, and even more so the consumer, agree almost dured 2 major market crises which each led to a unanimously that this strong image of Gruyère AOP creates 10% restriction on production. Although difficult, a desire to buy. On a global scale, Gruyère AOP comes from fessional authorities thought that the product’s future was structures still artisanal and does the deciding role of a this reduction was fortunately only temporary, a small region - Western Switzerland - and is produced in actually in its ability to differentiate itself from the multi- human being remain at the centre of the production pro- and enabled us to set off on the right foot after decentralised structures. This aspect is without a doubt tude of cheeses that surround us. This concept has been cess? Would these structures then be able to be handed remedial measures ended. This was again the case a strength of the product. What decentralised structures tried and tested and has proved true so far. It has enabled over to an independant without a need for foreign capital? last year, where after a cautious start for the first are and what they represent is still to be defined. It must economic growth within the association with a significant Reflection on such matters will be essential over the com- trimester at 93%, it became possible to increase be remembered that Gruyère’s AOP project, initiated with number of farms and dairies being renovated and cheese ing months to guarantee that future generations will still this to 98% with an outlook at 100% for 2018. Even the signing of the charter in 1992, sought to promote this cellars being enlarged. be able to make a living from Gruyère AOP. if these decisions, in addition to unexpected milk situation and guarantee its perenniality. At this time there production levels over the summer, meant a less was in fact talk of a large factory in Gruyère next to Singine. This dynamism does not prioritise short term profit but Reflecting on important subjects such as these will enable than ideal staggering of production, stock levels Several insightful individuals within the political and pro- allows everyone to develop. It can be seen that today the Gruyère AOP to continue to shine for the pleasure of con- were actually ideal at the end of Tableau 1 association is at a turning point with ever-expanding struc- sumers here and elsewhere. the year. As a result, the decision tures. The question is, are these dairies and cheese-making Suisse Réserve Fonte Union USA Autres to impact quantity without modi- Repartition of the Gruyèrelocale (RL) AOP consumptionEuropéenne fying the price seems all the more during 2017Est in tons 14899 952 1180 7551 3043 1512 coherent. In fact, Gruyère AOP has a value which should not be Others Monthly sales 2017 in tons sold off cheaply on the market. 1’437 t. 3’500 t. On a national level it has even be- USA come clear that prices should be 2’864 t. being raised to allow everyone, 3’000 t. including frontline sales, to have a margin that guarantees a mar- 2’500 t. ket in the long term and above all, needed reinvestment for the Switzerland 2’000 t. future. Within the Gruyère asso- Exportation 14’678 t. ciation, the current way in which EU plus-value is distributed between 7’480 t. 1’500 t. those involved in the making and especially the sales of this prod- 1’000 t. uct is to be lauded. Switzerland

This positive outlook is only valid if the 500 t. 4 excellent image of Gruyère AOP re- Processed 5 mains at its current level. If the intrinsic cheese Local 0 quality of this noble product is without 1’100 t. Reserve jan. feb. march april may june july august sept. oct. nov. dec. Total 28’565 t. (LR) 1’006 t.

1 Quantity management Market Situation

Based upon decisions made in 2015, quantity man- Quality and potential fodder were taken into account, of The quantity of Gruyère AOP sold in 2017 was Nevertheless, the various efforts being made lead us to agement of Gruyère AOP in dairies has continued to course. Furthermore, and as noted in the report of the ac- below that of 2016 but close to that of 2015. believe that it should be possible to return to 1500 to 1800 follow the 3/9 system. In applying this principle and tivity of the Alpage Commission, a site which in the past Nevertheless, it was important to find a perfect tonnes in the coming years. Two other European countries, taking into account the market and stock situation, had operated as a dairy was reclassed for production of balance between production and potential sales Benelux and Great Britain, have encouraging figures. From the governing bodies of the IPG decided upon a Gruyère d’Alpage AOP as of the 2017 season as it fully met so that vendors could carry out their work without this it can be seen that the promotional efforts being made production level of 93% for the first 3 months of the the necessary conditions in the Specifications. undue stress. This challenge was accomplished by the Interprofession du Gruyère are coming to fruition. by the end of the year although better sales in year before raising this figure to 98% over the year Overall, Gruyère AOP has now established itself in 58 The positive evolution of this market segment means the November and December would have been prefer- for the remaining 9 months. This decision applied countries, with its principal market, unsurprisingly, be- production of Gruyère d’Alpage AOP is flourishing at the able. Regardless of this, it is encouraging that 2018 to traditional Gruyère AOP whilst Gruyère AOP Bio ing Switzerland. Here it continues to have an appreciable heart of the large family of Gruyère AOP cheeses, much to began on a positive note. Moreover, it is worth had its production capped at 96%. Given the evo- volume despite strong competition from other regional the consumer’s delight. noting that both the price of milk and the price lution of stocks and sales it was however possible cheeses and the exponential growth of imports. It is clear of the cheese when leaving the dairy remained to also increase this figure to 98% for Gruyère AOP that given market distribution, a balance must be struck at a level which allowed those involved to earn a Bio come the end of the year. These decisions ena- between defending our position as number 1 nationally decent living. bled us to have well distributed stock levels at the and finding new market shares in international markets. year’s end. In more detail, of the 28,565 tonnes sold in 2017, 11,787 It is therefore necessary to work in perfect coordination As a reminder, new cheese vol- tonnes of these were exported. Two countries stand out: with the sales force, who also rely on unwavering quality the USA with a little under 3000 tonnes and slightly ahead and continual promotion to highlight the Le Gruyère AOP umes with less than 5 years of Total production 2000-2017 in tons production were subject to dou- of this, Germany with 3224 tonnes. Behind this is France Switzerland brand. ble the reduction of the older 30’000 t. with 1200 tonnes, losing further market share in 2017. sites. The overall figures pertaining 29’000 t. to quantity include quantitative Comparison of sales in tons restrictions due to quality. This 28’000 t. climbed to 95 tonnes in 2017 30’000 t. from 83 tonnes in 2016. Given 27’000 t. 77/78 2015 87/88 2016 that overall quality is good, it is 25’000 t. 26’000 t. 2000 2017 likely that this figure will remain 2011 stable over the coming years. 20’000 t. 25’000 t. With regards to Gruyère d’Al- page AOP, production quotas 24’000 t. 15’000 t. remained at 100% although certain adaptations were carried out 23’000 t. 10’000 t. in different mountain pastures. 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 6 7 2000: 27’234.6 t. 2001: 27’893.8 t. 2002: 25’443.2 t. 2003: 26’021.7 t. 5’000 t. 2004: 27’224.2 t. 2005: 28’148.4 t. 2006: 28’883.1 t. 2007: 28’710.0 t. 2008: 28’564.4 t. 2009: 28’749.1 t. 2010: 28’567.1 t. 2011: 29’051.1 t. 2012: 29’068.3 t. 2013: 29’871.7 t. 2014: 29’833.2 t. 2015: 29’048.7 t. 0 2016: 26’780.8 t. 2017: 29’512.9 t. Switzerland Exportation Total The AOP file and the international situation

2017 saw the pursuit and defence of the name and against different market players who misuse the Gruyère brand Le Gruyère AOP Switzerland in Switzerland name. Many cases have now been resolved to the satis- and around the world. faction of all involved, namely resulting in the abandoning of products which do not correspond to the Specifications Since Swissness came into force, it became possible required by use of the Gruyère name. to apply for a national trademark which would belong The quality of Gruyère AOP to the Interprofession du Gruyère. Registering for this In countries further from home, several proceedings are became a reality in the first trimester of 2018. From this ongoing to file trademarks in order to have a stronger strong national foundation it will then be possible legal base from which to fight usurpation. Final product testing and This important work demands professionalism at all to reinforce the defence of our name on an times and ensures that only the highest quality Gruyère In order to carry out this work success- international level. controls AOP makes its way onto the consumer’s table, be this in fully, the Interprofession relies on Switzerland or abroad. It goes without saying that its lawyers and those appointed In accordance with the terms of the product protection such as this re- responsible in the countries Specifications, each lot of Gruyère AOP is Overall, the traditional and organic Gruyère AOP produced quires the association to where a problem has been subject to appraisal once it reaches an in 2017 was excellent. The proportion of IB has faultlessly apply the stip- encountered. It is helped average age of 4 and a half months. continued to fall since 2014. Measures ulations of the Gruyère by Federal authorities such put in place over the last few years to AOP Specifications and as the Federal Office Due to the watertight prod- ensure the quality of Gruyère AOP graphic charter which for Agriculture and the uct traceability afforded by have come to fruition. As a result, give precise instruc- Federal Institute of casein marks, each cheese 98.09% of batches were classed tions for the use of Intellectual Property, wheel can be precisely con- as AI quality. The proportion of the Le Gruyère AOP the European Union trolled at any given time. batches obtaining 19 points Switzerland brand. In and the INAO, nation- A first qualitative assessment or more dropped to 63.17% relation to this, the al and international is carried out at the 3 month from 61.06% the previous Organisme intercanton- organisations such as mark when the cheese is re- year. Levels of 2nd choice are al de certification (OIC) Switzerland Cheese moved from the dairy cellars. very low. It is worth noting verify all labels brought Marketing (SCM) and Grading itself is carried out that of the 48 appeals made to market. It should be the Swiss Association for by committee composed of against the taxation, about noted that overall these the promotion of the PDO an appraisal officer from the 55% of these won. These requirements are relatively and PGI, and also the associ- Interprofession du Gruyère and results allowed 5.28 million well-respected nationally. ation Origin whose actions are a co-expert currently working francs of quality premiums to essential in establishing the differ- as a cheesemaker. Appeals can be awarded. Internationally, the Interprofession ent arguments used. For this reason, be made, after which the cheese du Gruyère is fighting to protect its Gruyère d’Alpage AOP production extra efforts have been made to have an is newly examined by the Board of name in different countries around the world. also performed very well. Thanks to antenna of Origin present on American soil. Appeal composed of two representa- On many issues, this battle is fought in conjunction tives of the affineurs and a cheesemaker. The their knowledge and expertise, the chee- with French Gruyère IGP, French and European bodies Defending the Gruyère name demands work around the verdict is final. This set of proceedings guarantees semakers were able to adapt to changing alpine and in particular the Institut National de l’original et de la clock to protect promotional activity and above all defend the objectivity necessary for the qualitative assessment conditions. 95,7% of production obtained IA classification while 64,08% attained 19 points or more. 8 qualité (INAO). its full success on the market. The Interprofession invests of Gruyère AOP sold on the market. Before leaving the 9 a significant sum of money in this. As a first step, the full application of the requirements cellars for good, Gruyère AOP wheels face a third of the agreement with the European Union on the mutu- assessment carried out by the affineur/vendor. al recognition of names is verified. Then action is taken Chemical analysis The Quality Commission National and international honours Moisture content and fat content As it has been stated in the chapter on the governing for Le Gruyère AOP bodies within the Interprofession du Gruyère, the Quality Systematic testing of the chemical composition of the Commission, and in particular a delegation of this commis- The Interprofession du Gruyère is proud to be able Fribourg Society of Alpine Economics competition, cheese is carried out on each batch put on the market. sion, is called upon to find a suitable solution for members to count numerous prizewinners in the different Charmey, 21st July 2017 14 analyses were appealed, of which 7 won. It should be of the association who struggle to meet quality standards. competitions in which it has taken part throughout noted that over 2000 batches are tested. Overall compli- 57 craftsmen and women attended this event organised by This delegation was called upon on one occasion in 2017. the year. It would like to congratulate all the mem- ance with the levels detailed in the Specifications is tested the Fribourg Society of Alpine Economics. Local products The goal of this intervention is to give the production fa- bers of the association who have helped us achieve over an average of 6 months. It is of utmost importance competed in celebration of the Society’s 120th anniversary. cilities concerned a tranquil economic outlook. This was these excellent results, made possible thanks to that this target be fully met. successfully achieved in the different dairies of the Gruyère very high quality milk and an outstanding produc- Gruyères d'Alpage AOP category AOP association. tion and affinage process. The very high quality Gold medal: The Gruyère d'Alpage AOP of Alexandre product which is emerging is the best guarantee Murith, Alp Provêta-Tsermont, refined by Fromage Gruyère Specific testing for the future of Gruyère AOP. SA, Bulle Such distinctions reinforce the positive image of our hard The Interprofession analyses the bac- Silver medal: The Gruyère d'Alpage AOP of Laurent and cheese and act as a reminder that quality goes hand in teriological and hygienic quality of the Nicolas Brodard, Alp La Guignarde hand with the respect of tradition, nature, a know-how and cheese. In 2017, all of the samples tak- a rigour in everyday work. Through these competitions, the Bronze medal: The Gruyère d'Alpage AOP of Maurice en tested negative for pathogens such work of the entire association is rewarded. Bapst, Alp Vacheresse as listeria. Gruyère AOP therefore fully complies with legal requirements. This Commended: The Gruyère d'Alpage AOP of Jacques Mondial du Fromage et des Produits laitiers, Tours, is very important to the consumer buy- Comparison of quality by civil year in tons Ruffieux, Alp Tissiniva France, 12th June 2017 ing additive-free Gruyère AOP. Commended: The Gruyère d'Alpage AOP of Philippe and 30’000 t. This professional trade fair brought together 191 exhibitors Samuel Dupasquier, Alp Le Lity 2014 from 30 different nationalities. 25’000 t. These last 4 cheeses were refined by the Fribourg 2015 Close to 650 cheeses and dairy products were presented Cooperative of Alp Cheeses, Charmey. 2016 in the event’s product contests on Monday 12th June 2017. 20’000 t. 2017 La Fromagerie Moléson SA won 2 medals with their Half and half Moitié/Moitié fondue category 15’000 t. Le Gruyère AOP over the course of this competition: Gold medal: Fondue de l'Armailli by the Alp Cheese Gold medal with the « Super Gold » distinction, the cate- Producers Cooperative, Caves de la Tzintre, Charmey 10’000 t. gory jury’s favourite: Le Gruyère AOP Vieux Suisse Moléson 18 months 5’000 t. 10 Silver medal : Le Gruyère AOP corsé Moléson 12 months 11 27955 27488 25075 27946 986 964 961 1008 786 552 710 479 67 35 24 5 41 10 12 70 0 These two cheeses were refined by Fromage Gruyère SA, IA RL IB II III Bulle Gives the right to the Gruyère AOP name Bronze medals • Gilbert Golay, Penthéréaz dairy, for his Gruyère AOP refined by Margot Fromages SA, Yverdon-les-Bains and Le Gruyère AOP presented by Clarke Gemini International Ltd • Michel Grossrieder, Moléson SA dairy • Serge Jeanmonod, La Côte-aux-Fées dairy, for his Refined by Fromage Gruyère SA, Bulle Gruyère AOP refined by Margot Fromages SA, Yverdon- International Cheese Awards 2017, Nantwich, England, Bronze medals Le Gruyère d'Alpage AOP les-Bains and presented by Clarke Gemini International 25th and 26th July 2017 • Vincent Tyrode, L'Auberson dairy, for his Gruyère AOP • Philippe and Samuel Dupasquier, Alp Le Lity Ltd Gruyère AOP was again a medal winner in this large inter- refined by Margot Fromages SA, Yverdon-les-Bains and Refined by the Fribourg cooperative of Alp cheeses, • Olivier Habegger, Brenles-Chesalles-Sarzens Haut- national competition. presented by Walo von Mühlenen Ltd Charmey Thierdoz dairy, for his Gruyère AOP refined by Fromco Very highly commended Fondue mix SA, Moudon and presented by Walo von Mühlenen Ltd Category: raw milk hard cheese • Franz Jungo, Strauss dairy, for his Gruyère AOP refined Silver medals Bronze medals by Cremo von Mühlenen SA, Fribourg • Olivier Philipona, Vuadens dairy • Markus Sturny, Lanthen dairy, for his Gruyère AOP re- • Philippe Geinoz, Sagnettes dairy, for his Gruyère AOP Swiss Local Products Contest, Delémont/Jura, 30th OLMA Alpine Cheese Competition, St. Gallen, 13th fined by Cremo Von Mühlenen SA, Fribourg refined by Margot Fromages SA, Yverdon-les-Bains and September and 1st October 2017 October 2017 presented by Walo von Mühlenen Ltd Several medals were awarded in honour of Gruyère AOP at • Cremo dairy, for its Gruyère AOP refined by Fromage Every year an alpine cheese competition takes place at Very highly commended the Swiss Local Products Contest held on the weekend of Gruyère SA, Bulle • Alexandre Guex, Châtonnaye dairy, for his Gruyère AOP OLMA, St. Gallen’s large trade fair. the 30th September and the 1st October 2017 in Délémont • Adrian Scheiddegger, Niedermuhren dairy, for his refined by Cremo von Mühlenen SA, Fribourg in the Jura. The Gruyère d'Alpage AOP of Philippe Germain, Alp Pré Gruyère AOP refined by Cremo Von Mühlenen SA, de Bière, St-George, won third prize in the hard cheese Category: speciality cheese - hard cheese The goal of the Contest was to facilitate direct contact Fribourg category. Silver medals between producers and consumers. This cheese was refined by the Société Magnenat SA • Franz Jungo, Strauss dairy, for his Gruyère AOP refined • Serge Jeanmonod, La Côte-aux-Fées dairy, for his Gruyère AOP was rewarded several times at the prize (Fromage Gruyère SA, Bulle). by Cremo Von Mühlenen SA, Fribourg, 2 silver medals Gruyère AOP refined by Margot Fromages SA, Yverdon- giving: • Roland Pittet, Bouloz-Porsel dairy, for his Gruyère AOP les-Bains and presented by Walo von Mühlenen Ltd World Cheese Awards, London, England, 17th to 19th refined by Lustenberger & Durst AG, Cham Very highly commended Gold medals : November 2017 Bronze medal • Franz Jungo, Strauss dairy, for his Gruyère AOP refined Le Gruyère AOP Le Gruyère AOP won a variety of medals at this large inter- by Cremo von Mühlenen SA, Fribourg national competition. • Adrian Scheiddegger, Niedermuhren dairy, for his • Christophe Cujean, Pomy dairy Gruyère AOP refined by Cremo Von Mühlenen, Category: hard cheese Refined by Mifroma SA, Ursy Best Le Gruyère Cheese Trophy 2 bronze medals Gold Award medal • Grégory Maisonneuve, Gumefens dairy • Cremo dairy, for its Gruyère AOP refined by Fromage • Philippe Geinoz, Sagnettes dairy, for his Gruyère AOP Refined by Fromco SA, Moudon Gruyère SA, Bulle 2nd World Cup Fondue Championships, Tartegnin, 18th refined by Margot Fromages SA, Yverdon-les-Bains and November 2017 Le Gruyère d'Alpage AOP Super Gold medal presented by Walo von Mühlenen Ltd On Saturday 18th November 2017 the second edition of the • Jacques Ruffieux, Alp Tissiniva • Cremo dairy, for its Gruyère AOP refined by Fromage World Cup Fondue Championships took place in the small Category: raw milk Gruyère AOP Refined by the Fribourg cooperative of Alp cheeses, Gruyère SA, Bulle village of Tartegnin in the canton of Vaud. Gold medal Charmey Gold medals This year the two champions were: • Jean-Marie Dunand, Le Crêt dairy, for his Gruyère AOP Organic fondue mix: • Alexandre Guex, Châtonnaye dairy, for his Gruyère AOP Benedikt Wüthrich, Auboranges (FR) dairy, World Champion refined by Fromage Gruyère SA, Bulle, presented by • Pierre Buchillier, Les Moulins organic dairy refined by Cremo Von Mühlenen SA, Fribourg, 3 gold / Professional category Marks and Spencers medals Moitié-moitié Half and half fondue André Bourqui from Le Vaud (VD), World Champion / Silver medal • Adrian Scheiddegger, Niedermuhren dairy, for his • Michel Grossrieder, Moléson SA dairy Amateur category • Jean-Marie Dunand, Le Crêt dairy, for his Gruyère AOP Gruyère AOP refined by Cremo Von Mühlenen SA, Fribourg refined by Fromage Gruyère SA, Bulle, presented by Silver medals Vaud Council of State’s Cheese of Excellence Waitrose Le Gruyère AOP • Martial Bovay, Vaulion dairy, for his Gruyère AOP re- The Interprofession du Gruyère is delighted fined by Fromco SA, Moudon that the Vaud Council of State has chosen the Category: best Swiss cheese • Didier Germain, Les Martels dairy • Philippe Dénervaud, Villaz-St-Pierre dairy, for his Gruyère d’Alpage AOP from Combe Noire (Vallée Silver medal Refined by Fromco SA, Moudon Gruyère AOP refined by Fromco SA, Moudon de Joux), produced by Mr. Frédy Hauser and re- • Philippe Geinoz, Sagnettes dairy, for his Gruyère AOP Fondue mix fined by Fromco SA in Moudon, to be its Cheese • Vincent Tyrode, Auberson dairy, for his Gruyère AOP refined by Margot Fromages SA, Yverdon-les-Bains and of Excellence 2018. This Gruyère AOP will be pres- • Jean-Charles Favre, Vuarmarens dairy refined by Margot Fromages SA, Yverdon-les-Bains and presented by Walo von Mühlenen Ltd ent at official Vaud Council of State events. 12 • Jean-Daniel Privet, Le Pâquier dairy presented by Clarke Gemini International Ltd 13 Yet it goes without saying that the pri- brand in Europe and around the world as TV coverage mary ambassadors for Gruyère AOP are was broadcast far and wide, from the USA to Canada and the association’s members. This is why even in Asian countries. At a national level, Gruyère AOP the Interprofession du Gruyère provides continues to support Fribourg Gottéron in the national ice ? Photo all dairies with wheel stickers so that the hockey championships. ‘Le Gruyère AOP Switzerland’ brand is Event sponsoring is an excellent way to increase brand clearly visible during the sale of this no- visibility whilst facilitating an enhanced product presence ble cheese. directly alongside the event. Aside from general advertising, In terms of culture, Gruyère AOP is present at the Paléo Gruyère AOP also makes itself known Festival in Nyon where hot fondue delights festival go- through sponsoring. It had a strong ers, and also at Zermatt Unplugged and the Swiss Food presence at athletics competitions, Festival in Zermatt. At this renowned international tourist be these international meetings such town, visitors take electric buses displaying the colours as Athletissima in Lausanne and of Gruyère AOP. Weltklasse in Zurich, or events such as Mille Gruyère, the competition for future As touched upon earlier, the Interprofession du Gruyère hopefuls that is organised in conjunction invests heavily abroad. It is supported in this by funds with the Swiss Athletics Federation. from the Swiss Confederation through its collaboration The Interprofession du Gruyère is also with Switzerland Cheese Marketing. involved at the level of the European In Germany, promotional activity is focused on publiprint Athletics Association, where it participates in different advertising, tastings in the field and a large-scale mer- competitions organised by this body across Europe to Marketing chandising programme in the west and south of the showcase Gruyère AOP either directly to the spectators country. This activity is carried out in collaboration with or by assuring a visible brand presence alongside the The association has been investing both at home ZUSPA, la Foire du Valais, OLMA, the Slow Food Market Emmentaler AOP, Appenzeller and Tête de Moine AOP athletics track. One of the highlights of this project was a and abroad to support sales of Gruyère AOP. and the Autumnales in addition to the unmissable Salon and aims to reinforce the distribution of Gruyère AOP. des Goûts et Terroirs in Bulle. Such activity is coordi- presence at the European Athletics Team Championships The Swiss campaign under the slogan ‘Le Goût des Germany represents 10% of Gruyère AOP sales and so nated with the AOP/IGP association and Swiss Cheese in Lille in France at the end of June. Suisses depuis 1115’ is ongoing. In the first few months it is important that we continue to develop sales of our Marketing (SCM). A presence is also assured at more at of the year, this slogan accompanied the TV weather fore- Gruyère AOP also accompanies the World Cup cheese with Switzerland’s most important economic part- regional events, often attended by partners within the as- cast in the different regions of Switzerland. At the end cross-country skiing competitions in Europe and world- ner. Gruyère AOP was also showcased at the SCM stand sociation who facilitate the discovery, or more accurately of the year, this campaign was reinforced by advertis- wide. One of the aims of this new collaboration is to at ANUGA in Cologne. the rediscovery, of the different types of Gruyère AOP, ing spots, a digital campaign and a poster campaign on reinforce Gruyère AOP’s presence in the Nordic coun- Gruyère AOP Bio and Gruyère d’Alpage AOP. Contact with As has been the case over the last few years, the situation public transport across Switzerland. Feedback from this tries. The Swiss competitors’ successes are reinforcing consumers at this level is very important. Discovering remains difficult on the French market where the 1500 has been very positive. Such campaigns have also been the media’s coverage of this project. the product in this way is also reinforced by supermar- tonnes sold in 2016 could not be matched in 2017. Two supported by the presence of Gruyère AOP at various ket tastings, particularly in the German-speaking areas The Le Gruyère European Curling Championship was held sessions were held in conjunction with exporters to try supraregional trade fairs such as MUBA, BEA, LUGA, of Switzerland. this year at the end of December in Saint Gallen. It proved to find a solution which would enable the return of a more an excellent opportunity to promote the Gruyère AOP significant market volume. Despite Gruyère AOP being

Comparison of production (casein markings) Sales 2016-2017 in tons Number of wheels 90’000 1’800 t. Switzerland 2016 2015 80’000 1’600 t. Exportation 2016 2016 Switzerland 2017 70’000 1’400 t. 2017 Exportation 2017 60’000 2018 1’200 t.

50’000 2002 1’000 t.

40’000 800 t.

30’000 600 t.

20’000 400 t. 14 15 10’000 200 t.

0 0 jan. feb. march april may june july august sept. oct. nov. dec. jan. feb. march april may june july august sept. oct. nov. dec. fairly present in the sale of deli cut cheese, it is nearly the Nordic countries, be this Sweden, Norway, Finland nonexistent in the pre-packaged segment. Efforts need or Denmark, with the aim of increasing the volume of to be made to reinstate a place in this market. It is clear, sales in these countries. In collaboration with the sales however, that Gruyère AOP is subject to strong competi- force and in coordination with SCM, tasting sessions and tion from quality labeled French cheese. A merchandising other frontline sales promotions have been carried out. programme has also been put in place to support sales. The same programme has been used to support efforts in Gruyère AOP continues its presence at the Salon de l’Ag- Russia, for example, where logistical issues or technical riculture and the AOP-IGP market in Bourg-en-Bresse in obstacles are still problematic. Gruyère AOP is also pres- addition to the Foire de Lyon. ent in Asian countries such as Japan, South Korea and Benelux continues to be an excellent market for China, and even further afield in the Southern hemi- Projet de la nouvelle Maison du Gruyère Gruyère AOP which has seen growth in sphere in Australia. If the association intends recent years. Gruyère AOP is well-dis- to increase future sales then a presence tributed amongst individual retailers in these different countries is important. in Belgium and Holland. Promotional One of the most important countries activity carried out in collaboration significant presence of hotel schools with their bases good fondues are made with at least 50% Gruyère AOP. is the USA which has about 10% with the SCM association aims to in Vaud, rigorous work is being of the sales volume. Again intense Governing all this marketing activity is the website www. support a presence in both large carried out at these institutions work is being carried out to re- gruyere.com which is translated into French, German, supermarket chains and speciali- to introduce and explore these inforce the product’s notoriety Italian, Spanish, English, Swedish, Finnish, Japanese and ty shops and included a notable different products and their po- via front line sales and a variety Russian. The focus is on different recipes which show- participation at the Belgian chee- tential uses. This is a long-term of shows and educational pro- case Gruyère AOP. A new media presence is assured semakers-retailers evening. project and one which will surely grammes. Collaborations are in via Instagram, Facebook and Pinterest. Social media will come to fruition in a few years time when the different Like in previous years, sales in Italy place with Swiss Tourism, Swiss need to be strengthened in the future. students who have passed through these schools will and Spain have stagnated despite and other market players. Worth assume positions of responsibility in various hotels or It is important that Le Gruyère AOP’s reputation in activity targeting large cities. How to noting is a significant presence at restaurants around the world. Switzerland and around the world be consolidated, and approach future promotions in these two professional international trade that the best way of working to achieve perfect coor- two countries will require careful consid- fairs, the Fancy Food Show in January in One of Gruyère AOP’s flagship windows to the world dination between Gruyère AOP and sales structures is eration in conjunction with SCM. San Francisco and the June Fancy Food Show is, of course, the Maison du Gruyère, which is not only found. The Gruyère association is committed to pursuing in New York. Even though some obstacles have been the seat of the Interprofession du Gruyère but also the Volumes continue to be encouraging in Great Britain. promotional activities supported by Confederation funds. encountered regarding exportation quotas, Canada is also site of an exhibition demonstrating how Gruyère is made Marketing activities in the field are still bearing fruit. In this context, it is important that the conditions that are a market with strong potential for Gruyère AOP, and the which welcomes approximately 600,000 visitors a year. Gruyère AOP has participated in various shows where put forward allow advertising which is appealing without reason why certain promotional projects have been car- The Interprofession is actively working on a project to it has won several accolades and in doing so reinforced having too heavy an administration cost. This will allow ried out in this country. renovate it and a new Maison de Gruyère should be on its notoriety. Swiss cheese’s position to be defended in Switzerland the horizon for 2022-2025. Gruyère AOP’s work at a local level also has an interna- and around the world. The Interprofession du Gruyère has increased mar- tional impact in the case of its collaboration with two of At the end of the year, Gruyère AOP supported the second keting activity in the different countries labeled ‘new the canton of Vaud’s other AOP cheeses, Vacherin Mont edition of the Fondue World Cup in Tartegnin. markets’ and has been supported in doing this by the d’Or AOP and Etivaz AOP, alongside the wine-making Whilst the competition itself was great fun, the Confederation. As mentioned earlier in the report, one label Terravin. Within this framework and in light of the occasion served as a good reminder that all of the accents of this programme is reinforcement in

Comparison of Gruyère AOP exports from January to March in tons Comparison of Gruyère AOP yearly exports in tons 900 t. 2001 3’500 t. 2001 2015 800 t. 2016 2014 3’000 t. 2017 2015 700 t. 2018 2016 2’500 t. 600 t. Total 2001: 2’461 (EU 1’752) 2017 Total 2002: 2’421 (EU 1’563) Total 2003: 2’401 (EU 1’524) Total 2001: 9’775 (EU 6’608) 500 t. 2’000 t. Total 2004: 2’588 (EU 1’492) Total 2002: 9’303 (EU 6’064) Total 2005: 2’409 (EU 1’693) Total 2003: 9’407 (EU 5’948) 400 t. Total 2006: 2’602 (EU 1’734) Total 2004: 10’280 (EU 6’147) Total 2007: 2’497 (EU 1’742) 1’500 t. Total 2005: 10’600 (EU 6’794) 300 t. Total 2008: 3’024 (EU 1’816) Total 2006: 11’186 (EU 6’719) Total 2009: 2’367 (EU 1’813) Total 2007: 10’886 (EU 6’917) Total 2010: 3’066 (EU 1’906) 1’000 t. 200 t. Total 2008: 11’779 (EU 7’205) Total 2011: 2’814 (EU 1’849) Total 2009: 10’974 (EU 7’346) Total 2012: 2’796 (EU 1’881) Total 2010: 11’967 (EU 7’501) 100 t. 16 500 t. Total 2013: 3’293 (EU 2’020) 17 Total 2011: 11’670 (EU 7’673) Total 2014: 2’979 (EU 1’915) Total 2012: 11’527 (EU 7’568) 0 Total 2015: 3’170 (EU 1’998) Total 2013: 12’207 (EU 7’757) 0 Germany France Italy Benelux UK Spain/ Others USA Others Total 2016: 2’820 (EU 1’906) Total 2014: 12’376 (EU 8’063) Total 2017: 2’645 (EU 1’745) Germany France Italy Benelux UK Spain/ Others USA Others Portugal Europe Total 2015: 11’956 (EU 7’307) Total 2018: 3’163 (EU 1’994) Portugal Europe Total 2016: 12’106 (EU 7’551) Total 2017: 11’787 (EU 7’480) Souvenirs de la journée du 1er juin 2017. Plateaux de fromages et échanges entre des professionnels du fromage des Etats-Unis, de la Belgique, de la France et de la Suisse.

Sweden Photos

18 19 d

a b

2017 Events c e

January to March 2017 9th July 2017 Giant Xtour (d) Slow Up, La Gruyère

12th to 15th January 2017 13th to 16th July 2017 Swiss Expo, Lausanne European Athletics Youth Championships (U-23), Bydgoszcz, Poland 21st to 24th January 2017 Winter Fancy Food Show and Cheesemonger Invitational, 18th to 23rd July 2017 San Francisco Paléo Festival, Nyon (g) g 25th February to 5th March 2017 20th to 23rd July 2017 f h Paris International Agricultural Show (SIA) (i) European Athletics Youth Championships (U-20), Grosseto, Italy 11th and 12th March 2017 AOC, AOP and IGP Market, Bourg-en-Bresse 5th to 12th August 2017 International Alpine Film Festival, Diablerets 17th to 27th March 2017 Foire de Lyon 11th to 13th August 2017 Swiss Food Festival, Zermatt 5th to 9th April 2017 Zermatt Unplugged 22nd to 24th August 2017 Weltklasse, Zürich (k) 28th April to 7th May 2017 BEA, Berne 8th to 10th September 2017 i j k l Gordon Bennet, Epagny 28th April to 7th May 2017 LUGA, Lucerne 15th and 16th September 2017 Open Bike, Haute-Gruyère Between May and September 2017 17th to 19th November 2017 November 2017 to March 2018 Regional finals of Mille Gruyère (b) 15th to 18th September 2017 World Cheese Awards, London, England Cross country skiing World Cup (a) Cheese Fair, Bra, Italy 12th to 21st May 2017 17th to 25th November 2017 1st and 2nd December 2017 Muba, Basel 29th September to 8th October 2017 Le Gruyère European Curling Championship, St-Gallen, Open Doors event in the canton of Vaud Züspa, Zurich Switzerland (e) 3rd and 4th June 2017 10th December 2017 Open Wine Cellars event in the canton of Vaud 29th September to 8th October 2017 18th November 2017 European Cross country (running) Championships, Foire du Valais, Martigny 23rd to 25th June 2017 World Fondue Championships, Tartegnin (l) Šamorín, Slovakia European Athletics Team Championships, Lille 12th to 22nd October 2017 22nd to 26th November 2017 Throughout the winter season OLMA, Saint-Gallen 24th to 27th June 2017 Festival des rencontres de l’aventure, La Tour-de-Trême Fribourg Gottéron (f) Summer Fancy Food Show and Cheesemonger Invitational, 10th to 12th November 2017 20 29th November to 3rd December 2017 Year-round 21 New York Slow Food Market, Zurich Salon des Goûts et Terroirs, Bulle Poster campaign on the buses in Zermatt 6th July 2017 10th to 19th November 2017 Swiss cheese on all SWISS International airlines economy November 2017 to March 2018 flights departing from Switzerland Athletissima, Lausanne (c) Les Automnales, Geneva (j) Kids Nordic Tour, French-speaking part of Switzerland (h) The Committee held its end of year session at the seat of tures concerned in addition to marketing prospects. At the the Confrérie des Vignerons in Vevey to show its support start of the season, the Commission also took note of the for the Fête des Vignerons for which Gruyère AOP will be a changing situation of a production site which went from Governing bodies within the partner in 2019. At this session the Committee emphasised making Gruyère AOP to Gruyère d’Alpage AOP. This was the importance of the role of human beings at each stage made possible only be adopting all of the requirements in of the production process, and in particular at milking. The the Specifications, most notably the use of cloth to press Interprofession du Gruyère Committee voted for a milking system without automated the cheese. attachment at the Grangeneuve farm in Posieux. The Bio Commission met 2 times to discuss the quantities Led by its President Oswald Kessler, the The Committee dealt with current business regarding such The Board of Direction met on 4 occasions to coordinate and quality of organic production within the Gruyère AOP Interprofession du Gruyère stayed the course issues as the market, brand defense, research and the en- the Committee’s activities and define staff salary policies. It association. Today, quality is of primary concern in this pro- in 2017 to return to production levels which met forcement of the Specifications. Production levels were also gave its recommendations in relation to the analytical duction sector. There has also been an improvement in sales everyone’s expectations. raised to 98%, leading to a relaxed extra-mural session report carried out in 2016. The conclusions drawn from this which makes selling the 1,100 tonnes allocated to this part held at Faverges to celebrate 25 years passing since the The Committee met for 12 sessions, including a 2 day sem- report and in particular the actions to be taken can be found of the market a possibility. Discussions are being carried signing of the Gruyère Charter, a document which repre- inar in Macolin. Here, guidelines were reaffirmed with the in the Outlook for 2018. out with Bio Suisse and within the Commision to find new sents the foundations of what was to become the Protected help of Jean-Pierre Egger, former coach to the champions markets and position Gruyère AOP Bio so that it has a more Designation of Origin (PDO). At the end of the year, the The Assembly of Delegates held 2 sessions, one for ac- Valérie Adams and Werner Günthör in addition to Alinghi. noticeable presence at home and abroad. In relation to this Committee also approved a document entitled ‘Cockpit,’ counting and the annual report and the other for the budget. He brought an emotional force to the seminar whilst link- it is worth noting that the French market offers certain pos- aimed at a better understanding of market developments The latter was also when volumes for the following year ing sporting and intellectual effort. The Interprofession du sibilities in light of the development of its organic sector. in relation to production to improve assessment of stock were announced. This quantity has been fixed at 100% for Gruyère’s vision focuses upon strict quantity management modifications. Indicators such as these are indispensable 2018. The Marketing Commision met on 4 occasions. It defined and unwavering traceability whilst maintaining prices. The for successful quantity management in the short and me- national and international marketing strategies for 2017, Le Gruyère AOP Switzerland brand flies the flag for the The spring assembly was held at the historic site of dium term. with a focus on opportunities for development in the new association and should be promoted whenever possible. Gruyères castle to celebrate the 20th anniversary of the markets. The Marketing Commision will have to evolve in Interprofession du Gruyère in a suitably dignified manner response to the conclusions drawn by the analytical report. in the sunshine. Edition 42 of L’Oiseau reports on this event Comparison of stock evolution (end of March 2018) in tons This will also have an influence on the whole marketing in more detail. This occasion was also an opportunity to sector and the activities of the Interprofession du Gruyère once again meet with the pioneers of the Interprofession 12’000 t. as a whole. du Gruyère’s early days. The Assembly was also a chance 2015 to thank Mr. Jean-Louis Andrey, founding member as The Planning Commission met on 2 occasions. They dealt 10’000 t. 2016 President of Fribougeois Cheesemakers but also a com- with issues involving quantity management by acting upon 2017 mitted appraisal officer and defender of Gruyère AOP ever several concerns about both the 93% and 98% restrictions. 2018 since its creation. Mr. Jean-Louis Andrey can now enjoy a Decisions taken by this commission were not appealed. 8’000 t. well-deserved retirement whilst observing a Gruyère AOP The Quality Commission met twice to deal with differing Forecast whose quality never fades. 2001 subjects. The Commision monitors the evolution of the 6’000 t. The Gruyère d’Alpage AOP Commission met on 4 occa- quality of Gruyère AOP which is, on the whole, good. It is sions. It deals with issues specific to this speciality. Many also responsible for checking that production techniques important decisions were made in 2017 and as a result maintain the artisanal character of the cheese by giving it 4’000 t. it was possible to fix a guide price for the Jura mountain an unmistakable flavour. A certification working group was pastures and those of the Prealps. Furthermore, the fig- set up to ensure that hygiene standards inherent to the 22 2’000 t. ure received by the Interprofession du Gruyère will change cheese-making process are not detrimental to Gruyère AOP 23 for 2019 production. Several quantity increases have been itself. This commission met once. It is also worth noting that granted, depending, of course, on the quality and the a specially appointed Commission derived from the Quality 0 amount of potential fodder at the summer mountain pas- Commission met to support and attempt to find a solution jan. feb. march april may june july august sept. oct. nov. dec. to a quality issue encountered by one dairy. This possibility is offered to all of the association’s partners to find the best way to proceed to again assure the best possible quality for Composition du Comité depuis le 1er avril 2018 the consumer. A special session on crop growing was organised to accompany research being carried out. This confirmed Comparaison de l’évolution des stocks sans alpage that farms using their own crops was (fin mars 2018) en tonnes indeed the rule across the Gruyère AOP 9’000 t. association. The Administration continues to be led 8’000 t. by Mr. Philippe Bardet, Director and Committee of the Interprofession 7’000 t. Mr. Marc Gendre, Vice Director. The latter coordinates the quality team whose du Gruyère 6’000 t. work is divided between Mr. Thierry Bize and Mr. Christophe Magne. In the mid- 5’000 t. dle of the year Mr. Jean-Louis Andrey, who was working at 60%, began his 4’000 t. well-deserved retirement. The Marketing President Oswald Kessler* Yverdon-les-Bains 3’000 t. section is coordinated by the Director and is made up of Ms. Laure Rousseau, 2’000 t. Producers Romane Botteron La Sagne Ms. Marie L’Homme and Mr. Philippe Didier Roch* Ballens Gremaud. This section will need to be 1’000 t. Nicolas Savary Sâles (Gruyère) reinforced to effectively carry out all the Pascal Surchat Blessens 0 work required in promoting Gruyère AOP. jan. feb. march april may june july august sept. oct. nov. dec. Mr. Meinrad Gaillard works at 20% to Cheese makers Nicolas Schmoutz Mézières FR manage the Interprofession du Gruyère’s 2017 2018 Forecast Adrian Scheidegger Niedermuhren promotional material. Secretarial work Didier Germain#* Les Ponts-de-Martel is covered by Ms. Christine Grandjean René Pernet Peney-le-Jorat and Ms. Julie Sudan, each employed at 80%. Accounting is maintained by Ms. Affineurs Jean-Marc Collomb Fromco SA, Moudon Magali Vuichard and Ms. Sandy Uldry, Comparison of Alpage production (casein markings) Gilles Margot*2 Margot Fromage SA, Yverdon both working at 50%. This small but mo- Number of wheels Jean-Charles Michaud Mifroma SA, Ursy 18’000 tivated team will continue its hard work 2001 Gérald Roux*1 Fromage Gruyère SA, Bulle 2002 Ralph Perroud 3 Fromage Gruyère SA, Bulle to promote and defend Gruyère AOP in 16’000 2018. 2003 2004 14’000 Guests Jean-Pierre Huguenin Avocat, Boudry 2005 Olivier Isler Fromarte, Berne 12’000 2006 Daniel Koller PSL, Berne 2007 Roland Sahli 4 Gourmino AG, Lenzburg 10’000 2008 2009 8’000 2010 # Vice-president 2011 * Member of the board of direction - *1 Jusqu’au 31 mars 2018 - *2 Depuis le 1er avril 2018 6’000 2012 3 Remplace Monsieur Gérald Roux depuis le 19 juin 2018 4 2013 Coordinateur des affineurs 24 4’000 2014 25 2015 2’000 2016 2017 0 Outlook for 2018 autre photo

For 2018, the governing bodies of the characteristics of Gruyère AOP. The Gruyère AOP milk Interprofession will be working on improving how producers group have appointed an external consultant the Interprofession functions based on the follow- who will define how farms can evolve in terms of their ing precepts. sustainability. • Analyse and define the aspects to be transmitted to Quantities clients and consumers. • Put in place management and planning tools in a spirit Brand and Marketing of transparency and trust, with the goal of qualitative • Establish a clear brand and marketing strategy by ob- growth while defining an alert threshold. Since October jectively analysing the current situation. The Gruyère 2017, a cockpit for stock and production management AOP refiners group are preparing a marketing strategy has been active and is in use. Alert thresholds are con- in conjunction with those concerned. This strategy will tinually being checked. be based upon the current versions of the Guide to • Strengthen measures and decisions which enforce Good Practice and Specifications. rules and combat imitation. • Reorganise the IPG’s marketing structure by redefin- Quality ing the targets, tasks and responsibilities of those Notes • Put in place a quality observation system (intrinsic concerned. and global) up to and including points of sale, while • Create a communication concept. taking into account consumer expectations (panel). The future of the IPG A mandate for this has been given to the Zollikofen • Put in place a risk analysis system for the IPG (Risk Engineering School (HAFL). management). • Monitor the evolution of production and installation • Promote and further the identification of members in techniques which impact upon the quality of Gruyère the sector to which they belong. Within their respective AOP. A collaboration has been initiated with Agroscope, roles, each member of the association should do what Arqha and Casei. they can to promote the Le Gruyère AOP Switzerland Profitability brand. • Ensure the profitability of the association, its players Strengthened by these guidelines, the Interprofession and administration. intends on meeting future challenges head on so that • Analyse the implementation of a legally recognised Gruyère AOP can evolve for the consumer’s best interest internal commercial coordination structure. whilst ensuring an equitable economic foundation for all of Clients those involved in a daily basis in the making of this noble cheese. • Analyse and define the image, history, strengths and

Recapitulation of the distribution of the total production potential for Gruyère AOP per cheese dairy and per canton for 2018

Villages Bio Villages + Bio Alpages All Canton Quantities Quantities Quantities Quantities Quantities (Kg) (%) Nbre (Kg) (%) Nbre (Kg) (%) (Kg) (%) Nbre (Kg) (%) Nbre

FR 14’888’781 51.74 84 336’655 30.21 4 15’225’436 50.93 193’111 34.84 31 15’418’547 50.64 115 VD 8’096’680 28.13 39 316’970 28.44 3* 8’413’650 28.15 339’402 61.22 21 8’753’052 28.75 61 NE 2’853’725 9.92 15 97’200 8.72 1 2’950’925 9.87 2’950’925 9.69 15 JU 693’974 2.41 3 148’746 13.35 1 842’720 2.82 842’720 2.77 3 JUBE + al. 1 860’979 2.99 6 96’624 8.67 1 957’603 3.20 21’839 3.94 3 979’442 3.22 9 26 BE 909’636 3.16 8 118’363 10.62 1 1’027’999 3.44 1’027’999 3.38 8 27 Other cantons 474’519 1.65 6 474’519 1.59 474’519 1.56 6 Total 28’778’294 100.00 161 1’114’558 100.00 11* 29’892’852 100.00 554’352 100.00 55 30’447’204 100.00 217

* Cheese dairies producing bio: 10 cheese dairies producing both traditional and bio Gruyère AOP plus 1 dairy producing only bio. Interprofession du Gruyère Place de la Gare / P.O. Box 12, CH - 1663 Pringy-Gruyères [email protected] - www.gruyere.com