Le Gruyère AOP
A worldwide passion
The much-loved Le Gruyère AOP cheese has been produced in the region of Gruyère, Western Switzerland, since the 12th century. A staple of all gourmet cheeseboards, and a versatile cooking and eating cheese, Le Gruyère AOP develops extremely refined notes when aged to full maturity. Le Gruyère AOP is prepared from premium unpasteurised milk from cows fed on grass during the summer and hay during the winter. The use of any additives is prohibited.
The character of this superior cheese lies in its specific production methods which, in accordance with AOP requirements, remain true to the original recipe and follow time-honoured techniques. Produced by a happy combination of age-old savoir-faire and the finest Swiss milk, Le Gruyère AOP has been carefully crafted and developed to provide a taste unlike any other; one both rich and authentic. The fruity taste of Le Gruyère AOP wheels varies according to their maturity.
Le Gruyère AOP Cave- Aged, minimum 11 months maturation
The secret behind the distinct flavour of our le Gruyère AOP Cave-Aged cheese lies in the exceptional ripening environment: a sandstone cave carved deep into the mountainside in Ursy, a small Swiss village. It is here that the cheeses are salted and aged at length, resulting in a premium quality gourmet product.
This outstanding cheese is matured in our natural cave for a minimum period of 11 months. The result is a deliciously full-bodied cheese distinguished from its milder versions by a distinctive crystalline crunch, a hard crumbly and grainy paste and melting grains.
Le Gruyère AOP Organic, minimum 5 months maturation
Le Gruyère AOP Organic is made only with organic milk produced no further than 20 km from the dairies where it is crafted.
The cheese is made in a traditional copper kettle used specifically for organic cheese production.
The AOP Consortium makes regular checks to ensure that all conditions for the production of this rare cheese are met. Only a few cheesemakers have obtained this organic certification and Mifroma selected the best as its partners to bring this exclusive, delicious cheese to your corner of the world.
Le Gruyère d’Alpage AOP, minimum 5 months maturation
Le Gruyère d’Alpage AOP is made only in summer, from mid-May to September. This is when the cows graze on lush Alpine pastures, home to countless varieties of grass, herbs and flowers. The milk they produce is rich in flavour, which is passed on to the cheese. Le Gruyère d’Alpage AOP is pressed only in cloth. This variety of Gruyère is produced in slightly smaller wheels, weighing around 25 kilos.
The paste is rich in Omega 3 and has an attractive golden colour.
The fresh milk is heated over an open fire and the cheesemaking process that follows respects age-old methods to impart a slightly smoky flavour to each wheel. No two wheels are identical, as every cheese is a unique product.
LE GRUYÈRE AOP CLASSIC, MINIMUM 5 MONTHS MATURATION
Produced since 1115 in the area surrounding the little village of Gruyères, this cheese is still handcrafted in 135 local dairies according to the original traditional recipe.
With its distinctive, buttery, caramel flavour, le Gruyère AOP wheels arrive at the Mifroma natural cave from local dairies after three months’ maturation.
The cheese is than ripened for several months in our sandstone caves which benefit from 96% humidity and a constant temperature of 13°C. It is in this exceptional environment that our Gruyère AOP acquires its succulent character.