Didier Bovet’s Le Gruyère AOP: 10 years of excellence!

"No other competition acknowledges the daily efforts we put in to ensure our product's excellence."

Didier Bovet, gold medallist and winner of the 2019 - 2023 Le Gruyère AOP ranking

Didier Bovet has much to celebrate, as his Le Gruyère AOP garnered an impressive 19.71 points from the judges. The secret to his success? Unwavering standards, meticulous attention to detail, and relentless dedication. The cheesemaker’s satisfaction is heightened by the fact that his team has undergone significant changes over the past five years, yet the quality remains unmatched.

Competition with a capital C

For Didier Bovet, the IPG awards embody a philosophy: "No other competition acknowledges the daily efforts we put in to ensure our product's excellence," he reflects. Yet, despite the accolades, he understands that success is never guaranteed: "I know the inspection process dates at Mifroma; until I see the results, I always feel a bit on edge..." he adds with a smile.

Since embarking on his journey as an independent cheesemaker in Villaranon (FR), Valérie, his wife, has expertly handled the administration and sales at their shop. As production has significantly ramped up over the years, her responsibilities have naturally increased as well. She expresses both pride and joy as she looks forward to a new chapter in her life come spring 2025, when she and Didier will retire from their professional endeavours. Jacques Goël, Chairman of the cheesemaking company, highlights their exceptional partnership: "Didier has always been deeply committed to every stage of production."

He is dedicated to ensuring the quality of our milk, fostering a spirit of collaboration that balances product excellence with strong relationships. This award also reflects the significant investments our company has made in the dairy's infrastructure and production equipment in recent years. Proud yet playful, Jacques Goël adds, "Didier is the Federer of Le Gruyère AOP, though he knows how to step back at the peak of success!"

The industry needs unity

Didier Bovet describes himself as "recalcitrant to rules and constraints," yet he increasingly recognises the pressing need for IPG members to unite around shared goals. "Ultimately, the greatest challenge for our industry will be maintaining unity in an increasingly individualistic society," he asserts. He emphasises that artisan cheesemaking demands not only skill but also a genuine lifestyle commitment. While he laments the long-term decline in the number of skilled, motivated individuals in the field, his stance on quality remains unwavering: "To go it alone and sell for less leads to a race to the bottom. We must avoid that by standing together. Remember, in nearly 30 years, our greatest achievement has been the increase in both quantity and price. We need to unite in our pursuit of excellence and recognition for Le Gruyère AOP," he concludes.

In figures:

• Annual production of Le Gruyère AOP: 239 tonnes, around 6,700 wheels
• 10 milk producers
• 4 employees
• Cellar capacity: 4,300 wheels