Speciality Food - October 2025

@specialityfood 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. Aworldwide reputation 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 AOPwas often imitated to create lesser quality wheels until – following discussions held across Europe during the nineteenth and twentieth centuries – it was awarded AOC (Controlled F or generations, the internationally-famed cheese Le Gruyère AOP has been made by expert hands using time- honoured skills passed down through the centuries. The picturesque western cantons of Switzerland are the home of this iconic cheese, and itsmakers are proud to uphold the highest standards to ensure optimum enjoyment for customers of all ages. 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 – transformed themilk of their cattle THE NAME AND PROVENANCE OF LE GRUYÈRE AOP WAS OFFICIALLY LISTED IN THE DICTIONARY OF ACADEMIE FRANCAISE IN 1762 DIDU KNOW A CHRISTMAS CLASSIC Designation of Origin) accreditation across Switzerland then certified AOP (Protected Designation of Origin) across Europe. The 160 dairies which produce Le Gruyère AOP play a vital role in maintaining 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 themilk used to make the cheese to its ageing – in order tomaintain the internationally- renowned flavour and quality of Le Gruyere AOP. Distance and speed are also key; milkmust be produced within 12.4miles of the cheesemaking site, andmust have been transported from the farm to the vat within 18 hours. A unique taste of the Alps Due to the simplicity of Le Gruyère AOP – its only ingredients aremilk, salt and animal rennet, not tomention time and expertise – the environment fromwhich themilk comes is of paramount importance. Thankfully, the Swiss pastures onwhich 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. Its consistent flavour has played a huge part in earning andmaintaining 40 CHRISTMAS 2025 The three ages of Le Gruyère AOP offer subtle differences in flavou r Understanding the versatility of Le Gruyère AOP will aid cheesemongers in selling it. There are three distinct varieties of the cheese available – see below – and all boast a number of serving suggestions. Of course, all can be enjoyed on a cheeseboard, but by recommending delicious recipes which showcase Le Gruyère AOP, including the Swiss classic, fondue, retailers will be sure to boost sales. Upselling is a valuable tool in the independent’s arsenal, and as party season approaches, smart stockists will be recommending drinks pairings for their customers to enjoy alongside Le Gruyère AOP. Le Gruyère AOP Classic (aged six-nine months) is nutty, floral and sweet – perfect for lovers of milder cheese Le Gruyère AOP Réserve (aged 10 months and up) is flavour-packed and aromatic – complex and mature, it boasts a slight crystalline crunch Le Gruyère Alpage showcases the floral notes of the high pasture of its origin and is available seasonally THE PERFECT FESTIVE CHEESE Le Gruyère AOP is a cheeseboard favourite for shoppers of all ages, and the festive season offers the perfect opportunity to let it shine By utilising the right tools and time-honoured skills to cut Le Gruyere AOP, retailers can be confident that they are presenting the cheese at its best To portion a wheel of Le Gruyère AOP, cut it in half using a cheesewire then 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 coming into contact with the air. HOW TO SELL LE GRUYÈRE AOP Le Gruyère AOP is a deliciously versatile ingredient; visit gruyere.com/en/recipes for a host of serving suggestions 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, froma flavourful addition to a cheeseboard tomelted in a fondue.