Speciality-Food-Magazine-September-2024

@specialityfood – transformed the milk of their cattle herds into cheese. In the 900 years since then, the knowledge and techniques established by its original makers have been upheld to the delight of cheese lovers across the world. By 1762 the cheese was officially named and its provenance noted in the dictionary of the Académie Française, but despite this, the style of the Le Gruyère AOP was often imitated to create lesser quality wheels until – following discussions held across Europe during the nineteenth and twentieth I n family-run village dairies located in the picturesque western cantons of Switzerland, the internationally-renowned cheese Le Gruyère AOP is made by expert hands using skills passed down the generations for centuries. A heritage cheese The history of Le Gruyère AOP begins in 1115, when the inhabitants of five neighbouring regions of Switzerland – the town of Gruyères in the Canton of Fribourg, Vaud, Neuchâtel, Jura and Bern Cut the wheel in half using a cheesewire then cut into quarters using a double-handled knife – halve these quarters into eighths, then cut the top half into three wedges and the bottom into six slices. Wrap the cut portions with clingfilm in order to avoid the cheese getting into contact with the air. HOW TO CUT LE GRUYÈRE AOP THE NAME AND PROVENANCE OF LE GRUYÈRE AOP WAS OFFICIALLY LISTED IN THE DICTIONARY OF ACADEMIE FRANCAISE IN 1762 DIDU KNOW AFESTIVE FAVOURITE centuries – it was awarded AOC (Controlled Designation of Origin) accreditation across Switzerland then certified AOP (Protected Designation of Origin) across Europe. The 170 dairies which produce Le Gruyère AOP are expected to uphold the rigid specifications set by the accreditation at every stage of the production process, from the cows producing the milk to the ageing of the cheese – keeping the high quality and unique, delicious flavour of Le Gruyère AOP consistent. Unique and versatile for all ages This consistent flavour has played a huge part in earning and maintaining the worldwide popularity of Le Gruyère AOP, as well as numerous awards. Its distinctive yet subtle flavours are both unique and versatile, making it popular with consumers of all ages as well as delicious served in a number of ways, from a flavourful addition to a cheeseboard to melted in a fondue. 40 CHRISTMAS 2024 Le Gruyère AOP is available in two ages, each of which displays subtle differences in flavour: Le Gruyère AOP Classic (aged six-nine months). Nutty, sweet and refined – delicious melted and popular with fans of mild cheeses Le Gruyère AOP Réserve (aged 10 months and up). Aromatic and full of flavour – its complex, mature flavours make it a popular choice for a cheeseboard TASTING NOTES With its unique, loved-by-all flavour and finely crafted quality, it’s no wonder Le Gruyère AOP is a cornerstone of the Christmas cheese counter The 170 dairies which produce Le Gruyère AOP are expected to uphold the rigid specifications set by the accreditation at every stage of the production process, keeping the high quality and unique, delicious flavour of Le Gruyère AOP consistent