Switzerland.Naturally. Born Born in English Switzerland www.gruyere.com CheesesSwitzerland.from www.cheesesfromswitzerland.com in in 1115. only traditional methods and know-how. authenticitymade using productsthatare of the guarantees AOPlabel The taste. unique and characteristics specific its it gives that certain to region a products. in Itits regional roots has awarded only mark is that official quality an of is designation AOP The Production Area GruyèreLe AOP’s www.gruyere.com [email protected] www.gruyere.com 11 84 921 +41 Fax 26 10 84 921 Tel. +41 26 CH-1663 Gruyères 12 Box PO

bepbep.ch Switzerland.Naturally. Born Born in English Switzerland www.gruyere.com CheesesSwitzerland.from www.cheesesfromswitzerland.com in in 1115. The unique culture of Le Gruyère AOP: Tradition and Quality

Quality raw milk At the dairy. In copper vats, the milk from The cows giving milk destined to the the morning’s milking is added to that from the production1 of Le Gruyère AOP feed exclusively on previous2 evening’s milking. The cheese maker adds Le Gruyère AOP owes its unique natural silage-free fodder without any additives. the lactic acid bacteria that will mature the milk and The curd They are fed fresh grass in the summer rennet that will cause the milk to coagulate. Since the The curd is separated into grains, using large taste and exceptional quality above and hay in the winter. milk isn’t heated before coagulating, it retains all its 3rakes called cheese harps. The vat content is all to the artisanal know-how and aromas – a unique characteristic of raw milk cheese. slowly heated for 40 to 45 minutes to 57°C. long-lasting tradition since 1115 Packing of the moulds and AD that is passed on from 4 marking generation to generation. The cheese grains are packed into moulds and 3 marked with the designation Le Gruyère AOP. The 4 cheese is identified with a casein identification mark, 2 which contains the date of fabrication, the number of the wheel and the cheese dairy. Casein is a natural milk protein. The traceability is very important in l the Gruyère AOP’s production. The cheese is then pressed for a period of 20 hours. 5 Le Gruyère AOP: always an Salt water bath and cellaring 9 enriching experience The cheese maker removes the wheel from the Whether on a cheese platter or for cooking – all press5 and places it in a salt water bath for 24 hours. roads lead to Le Gruyère AOP. It will impress both He then stores the cheese in his cellar for three family and guests! Discover our recipes with Le months. There he turns and rubs it almost daily in Gruyère AOP at www.gruyere.com! order for a nice rind to develop, which protects the wheel. 6 Maturation in the cheese cellar After three months of storage in the cheese For every taste maker’s6 cellar, the wheels are transported to an After 6 to 9 months, the cheese is aromatic ripening cellar. There they complete their slow and8 smooth and just right for palates that pre- 7 maturation for 5 to 18 months at a temperature of fer a mild flavour. 8 15°C and humidity of 90%. During this phase, the After 10 months, the mature Le Gruyère AOP cheese wheels are regularly turned and rubbed with Réserve will impress all lovers of full bodied cheese. a salt water solution. Quality control A few cheese wheels are matured for up to 18 or After 5 months, the cheese wheels are inspected even 24 months. These will appeal to connois- 7by a neutral commission to decide if all the quality seurs of particularly strongly flavoured cheese. The requirements are met. Only then may a cheese wheel maturation length may vary but the quality always be graced with the name Le Gruyère AOP. remains outstanding!