GRUYERE SUISSE AOP

Made from raw cow's milk, Gruyère is then aged in a specific environment. The ageing process takes place in a cave carved into sandstone, where temperature and humidity conditions are naturally stable. The wheels rest on spruce boards and mature for at least 18 months before being marketed. This long period allows the cheese to develop structure and evolve gradually.

Over the months, the paste becomes dense, tender, and homogeneous, without holes, with a firm yet supple texture and numerous white crystals. Beneath its natural brown rind, the ivory to yellow paste develops a balanced flavour and an aromatic profile marked by notes of ripe fruit and hazelnut, sometimes slightly caramelised depending on the degree of maturity. The taste remains precise, without excess.

Each wheel is carefully monitored, ensuring consistent ageing and quality. This human effort, based on observation and experience, makes it possible to offer a Swiss cheese true to its origin and delightful to savour.

Swiss Gruyère can be enjoyed on its own in thin slices, melted, or incorporated into hot recipes, where its rich taste is especially appreciated, particularly in winter. It naturally belongs on a cheese platter, during a family meal, or for a simple, convivial tasting moment.