Cheese Buyer - May 2025

28 are milk, salt and animal rennet, not to mention time and expertise – the environment fromwhich the milk comes is of paramount importance. Thankfully, the Swiss pastures on which the cows graze are full of natural herbs and flora, imbuing the cheese with a unique taste of the Alps. This attention to quality doesn’t pause during the colder seasons; instead of silage, the cows are fed hay when temperatures are too low for grazing. Tasting notes Whether your customers are seeking a perfectly balanced milder cheese or a punch-packing burst of savoury flavour, Le Gruyère AOP has it covered ● Le Gruyère AOP Classic - aged six-nine months: nutty, floral and LE GRUYÈRE AOP required to uphold its AOP accreditation. In 1762 the cheese gained its now-famous name, yet without the quality standards which were set to be established across Europe in the nineteenth and twentieth centuries, the cheese was often imitated which led to lesser-quality wheels. Once its AOP (Protected Designation of Origin) credentials were established across Europe, the quality of Le Gruyère AOP never wavered. The 160 dairies which produce Le Gruyère AOP play a vital role inmaintaining the quality of the cheese. The accreditation requires that they uphold the rigid specifications set at every stage of the process – from the production of the milk used to make the cheese to its ageing – in order to maintain the internationally-renowned flavour and quality of Le Gruyère AOP. Distance and speed are also key; milk must be produced within 12.4 miles of the cheesemaking site, and must have been transported from the farm to the vat within 18 hours. Due to the simplicity of Le Gruyère AOP – its only ingredients S ince its creation in 1115AD, the cheesemakers behind Le Gruyère AOP have worked tirelessly and passionately to create one of Switzerland’s best-loved exports. Made for centuries in the Western cantons of the country (namely Fribourg, Vaud, Jura, Bern and Neuchâtel) the cheese has become an icon for cheese lovers across the world – no doubt aided by its makers’ dedication to upholding the strict standards The Swiss pastures on which the cows graze are full of natural herbs and flora, imbuing the cheese with a unique taste of the Alps A unique combination of nature, time-honoured skills and passionate craft are behind the worldwide success of Le Gruyère AOP THE ANCIENT TASTE OF THE ALPS Le Gruyère AOP is the winner of numerous awards, and no wonder – its consistently unique and perfectly balanced flavour, as well as its production by skilled cheesemaking experts who utilise knowledge and techniques passed down the generations, means that this ancient cheese has become a modern-day icon of the cheese counter. Indeed, it is the only cheese that has won the title of Best Cheese in the World at the World Cheese Awards five times. AN AWARD- WINNING CHEESE sweet, this option is ideal for those who prefer milder cheese ● Le Gruyère AOP Réserve - aged 10 months and above: aromatic and flavourful, this variation boasts a unique complexity and slight crystalline crunch ● Le Gruyère AOP Alpage - a seasonal cheese made in the High Alps @specialityfood Award-winning Le Gruyere AOP is suitable for all cheese lovers to enjoy, thanks to being naturally gluten and lactose- free – so nobody, including lactose-intolerant or coeliac customers – need miss out on this one-of-a-kind cheese. A CHEESE FOR EVERYONE Le Gruyère AOP is a deliciously versatile ingredient; visit gruyere.com/en/recipes for a host of serving suggestion s