Le Gruyère AOP Millefeuille is the perfect aperitif snack for any celebration. It’s quick and easy to make and is based on just two top ingredients: Le Gruyère AOP Alpage, and a good piece of Valais Dried Meat IGP. As the name suggests, Le Gruyère AOP Alpage is produced directly on the alp. It owes its unmistakable taste to the various herbs and flowers that the cows have eaten with relish on the alp. If you close your eyes while tasting Le Gruyère AOP, you will feel as if you are in the Swiss mountains – sitting in the grass, surrounded by grazing cows, experiencing a real explosion of flavours. Typically, Le Gruyère AOP Alpage is pressed exclusively through cloth. In autumn, the cows are brought back to the valley, which is celebrated with an “Alpabzug” (cattle descent from the alp).

Stéphanie Zosso

Le Gruyère AOP Millefeuille is the perfect aperitif snack for any celebration. It’s quick and easy to make and is based on just two top ingredients: Le Gruyère AOP Alpage, and a good piece of Valais Dried Meat IGP. As the name suggests, Le Gruyère AOP Alpage is produced directly on the alp. It owes its unmistakable taste to the various herbs and flowers that the cows have eaten with relish on the alp. If you close your eyes while tasting Le Gruyère AOP, you will feel as if you are in the Swiss mountains – sitting in the grass, surrounded by grazing cows, experiencing a real explosion of flavours. Typically, Le Gruyère AOP Alpage is pressed exclusively through cloth. In autumn, the cows are brought back to the valley, which is celebrated with an “Alpabzug” (cattle descent from the alp).

Stéphanie Zosso

Le Gruyère AOP Millefeuille is the perfect aperitif snack for any celebration. It’s quick and easy to make and is based on just two top ingredients: Le Gruyère AOP Alpage, and a good piece of Valais Dried Meat IGP. As the name suggests, Le Gruyère AOP Alpage is produced directly on the alp. It owes its unmistakable taste to the various herbs and flowers that the cows have eaten with relish on the alp. If you close your eyes while tasting Le Gruyère AOP, you will feel as if you are in the Swiss mountains – sitting in the grass, surrounded by grazing cows, experiencing a real explosion of flavours. Typically, Le Gruyère AOP Alpage is pressed exclusively through cloth. In autumn, the cows are brought back to the valley, which is celebrated with an “Alpabzug” (cattle descent from the alp).

Stéphanie Zosso

Le Gruyère AOP Millefeuille is the perfect aperitif snack for any celebration. It’s quick and easy to make and is based on just two top ingredients: Le Gruyère AOP Alpage, and a good piece of Valais Dried Meat IGP. As the name suggests, Le Gruyère AOP Alpage is produced directly on the alp. It owes its unmistakable taste to the various herbs and flowers that the cows have eaten with relish on the alp. If you close your eyes while tasting Le Gruyère AOP, you will feel as if you are in the Swiss mountains – sitting in the grass, surrounded by grazing cows, experiencing a real explosion of flavours. Typically, Le Gruyère AOP Alpage is pressed exclusively through cloth. In autumn, the cows are brought back to the valley, which is celebrated with an “Alpabzug” (cattle descent from the alp).

Stéphanie Zosso