A rather young cheese (6 to 9 months), Gruyère AOP draws attention with its soft and refined taste, which will delight palates in search of sweet pleasures.
Gruyère AOP Réserve is matured for more than 10 months, giving it a more intense flavour. Full-bodied and fruity, it has a firm and slightly crumbly texture.
Gruyère AOP Bio is made from organic milk produced according to the standards set by BIO-SUISSE. Its flavour is determined by its maturity. Between 6 and 9 months old, it has a gentle, refined flavour like Gruyère AOP Classic, whereas it will be more full-bodied if aged for more than 10 months.
Gruyère d’Alpage AOP is made between mid-May and mid-October up on the mountain pastures. It owes its typically fine flavour to the great variety of the pasture lands and the alpine flora, as well as to the first-class unpasteurised milk from the local cows. Its flavour varies according to its age.
Le Gruyère d’Alpage AOP is exclusively pressed in cloth. The wheel of cheese is slightly smaller, around 25 kilos. At the beginning of autumn, the Alpine herdsmen and their herds come back down from the mountains. This process of bringing cattle down from the mountains for winter is called the “désalpe”, and it is fittingly celebrated.
