The Cheese Plate: Le Gruyère AOP

Dear Katherine,

Have you ever wondered how the delicious and iconic Le Gruyère AOP is made? We recently traveled to Switzerland on an Oldways Culinaria and got to witness firsthand the intricate process of producing this beloved cheese.

The commitment to quality and authenticity is evident at every stage of production, ensuring that the cheese you enjoy is of the highest standard. From the first bite, you can taste the care and attention that has gone into crafting it.

Le Gruyère AOP—The Taste of Tradition

High-Quality Milk

The complex flavors of Le Gruyère AOP start with the cows, whose raw milk makes the cheese’s flavor profile unique.

Alpine style cheeses, like Le Gruyère AOP are produced in mountainous regions. As the snow melts and retreats in the summer, melting ice from the peaks of the Swiss Alps nourishes the pastures where the cows graze. The herds graze higher, feasting on rich pastures of grass, wild herbs, and ﬂowers that are a unique result of local air, soil, water, and mountain topography. Because of this, the high-quality milk has a signature nutty, grassy ﬂavor.

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Time-Tested Techniques

From the use of copper vats, skilled cheesemakers testing the product by hand and then aging in caves on wooden boards—Le Gruyère AOP has been produced in the same way, using the same methods since 1115.

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Resulting Taste

Even if you might not have the time or resources to travel all the way to Switzerland, you can still indulge in the authentic flavors of this world-renowned cheese from the comfort of your own home! It’s unique nutty, fruity, and slightly sweet taste will transport your taste buds straight to the Swiss Alps.

The next time you savor Le Gruyère AOP cheese, take a moment to appreciate the journey that has brought it to your plate. It's a journey that is steeped in tradition, history, and a love for the land and its heritage.