Industry celebrates His Majesty Le Gruyère AOP
Among the finest, a mountain farmer from Fribourg and a cheesemaker from Vaud, both at the pinnacle of their craft
Around 400 guests have gathered in Yens (Vaud) today to honour the best Le Gruyère AOP and Le Gruyère d’Alpage AOP cheeses from 2019 to 2023. This moment is eagerly awaited by producers, as it signifies not only recognition but also the rigour of the selection process: the Interprofession du Gruyère (IPG) mandates an average score of 19 points or higher out of 20 over five years to earn a medal or diploma. Didier Bovet, a cheesemaker from Corcelles-le-Jorat (VD), achieved the highest weighted average for Le Gruyère AOP, while Jacques Ruffieux, a mountain farmer from Tissiniva in Val-de-Charmey (Fribourg), distinguished himself for the exceptional and consistent quality of his Le Gruyère d’Alpage AOP.
Manufacturers of Le Gruyère AOP and Le Gruyère d’Alpage AOP have their own Holy Grail: the prestigious distinctions awarded every five years by the Interprofession du Gruyère (IPG). According to the association’s criteria, around sixty scores are compiled to create a weighted average based on the volume of Le Gruyère AOP produced. For Le Gruyère d’Alpage AOP, crafted exclusively during the summer months in traditional cauldrons, evaluations are conducted twice each season over five years. The IPG assessors, always accompanied by a cheese expert, focus on four key criteria: texture, aroma, presentation, and the presence of any openings - indicative of potential flaws in the paste. Additionally, samples undergo rigorous analysis to ensure compliance with standards for water, salt and fat content.
160 cheesemakers and 60 mountain farmers committed to excellence
In the world of Gruyère, quality is a collective endeavour. It involves not only cheesemakers but also milk producers who ensure the highest standards for raw materials, as well as refiners who oversee the maturation process. “Crafting a single wheel of exceptional cheese is a noble aspiration. To maintain that quality consistently over five years is a remarkable achievement,” emphasises Philippe Bardet, Director of the IPG. Didier Bovet and Jacques Ruffieux have earned top honours in their respective categories. “No other competition so beautifully acknowledges the daily dedication to excellence in our craft,” notes the Vaud-based cheesemaker. Overall, 15% of cheesemakers in the industry are celebrated with a medal or diploma, highlighting the exceptional standards upheld across the sector.
A product with an international reputation
While Swiss consumers cherish Le Gruyère AOP and Le Gruyère d’Alpage AOP as national treasures, these exceptional cheeses have also made a name for themselves on the global stage. 40% of production is currently exported, the primary markets being the United States, Germany and France. In 2024 producers are set to make approximately 31,500 tonnes of Le Gruyère AOP and Le Gruyère d’Alpage AOP, reflecting a steady increase in output over the years: in 1997, for instance, the press pack accompanying the establishment of the IPG cited a production of 24,000 tonnes. Notably, a recent survey on Swiss brand trust placed Le Gruyère AOP at the top, surpassing even major players in the tech industry.
The medal and diploma award ceremony will be held at the Praillon multipurpose hall in Yens (Vaud) on 24 October 2024, at 3 p.m., in the presence of Mrs Valérie Dittli, State Councillor and Head of the Finance and Agriculture Department of the Canton of Vaud.
Information: Mr Philippe Bardet, Director, Directeur, philippe.bardet@gruyere.com, 079 317 82 61
You will be able to download photos of the event on 24 October 2024 from 7:30 p.m., using this link.
The detailed ranking list can be found here.
