Which Gruyère are you in love with?
In the Swiss region of Gruyère, there is a dairy in almost every village, and they all make their cheese according to the same recipe. This has been the case since the 12th century. But with over 160 dairies and 1800 dairy farmers, no cheese is the same as another. In which Gruyère are you in love?
Le Gruyère AOP - a tradition to cherish & protect
The Interprofession du Gruyère is composed of representatives of milk producers, cheesemakers and refiners. It actively defends the interests of Gruyère AOP, manages the protected designation of origin label, promotes and protects the ‘Le Gruyère AOP’ brand, defines market operating rules and their application and all other actions relating to the interests of Gruyère AOP.
Read more below about the requirements placed on the manufacturing process!
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- 70 % av fodret kommer från den egna gården
- Ensilage är inte tillåtet
- Mjölken levereras två ggr / dag
- Inga tillsatser
- Spårbar mjölk
- Mjölken får transporteras max 20 km
- Mjölken används inom 18 timmar efter mjölkning
- Endast opastöriserad mjölk
- Inga konserveringsmedel
- Inga tillväxthormoner
Le Gruyère D'Alpage AOP - Taste of Summer
In September, our Gruyère D’Alpage AOP makes its debut, produced the year before. This summer version of Gruyère from certified alpine areas is made from the finest milk—higher up in the mountains means more herbs in the pasture, more varied grazing means better milk, resulting in finer cheese with more omega-3 fatty acids and flavors. No additives or concentrated feed, just contented cows that can live to be over 20 years old.
Father and son, Alexandre & Jacques Murith. Alexandre cools his arms before dipping them into 57 degrees and collecting the cheese mass. Richest pastures, the very best of untreated milk, cows around the corner, ancient traditions and knowledge passed down through generations, hard work, and passion. Pride in who they are and what they produce.
Our range
A wonderful summer Gruyère capturing the finest flavors of herbs and grass. Crafted in small volumes according to old traditions. The cows roam freely and only graze on natural pasture.
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Matured 13-16 months
Gruyère Vieux undergoes an extra-long aging process to achieve a strong, complex flavor. Two-time Goldwinner in Concours International de Lyon (2022, 2023) and Goldwinnner in World Cheese Awards (2024).
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Matured 20 months
Gruyère Réserve has developed the typical crystals, but with a preserved young and fresh character.
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Matured 9 months
Gruyère Noir is cheese at the highest level. Super Gold winner (2023) and Silver winner (2024) at the World Cheese Awards.
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Matured 16 Monate
Gruyère Cave is aged in an extra humid and cave-like cellar environment, sharing it with Vacherin Fribourgoise in a flavor-forming bacterial environment. Gold winner in Concours International de Lyon (2023) and Bronze winner in World Cheese Award (2024).
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Matured 13 months
Gruyère Doux is made from premium, unpasteurized milk and has a mild, sweet, and nutty flavor.
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Matured 6 months
Organic Gruyère is produced according to the very high organic standards of BIO Suisse.
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Matured 12 months
Gruyère - beloved Swiss
In the realm of the crane - how it all began
Here is a text about the fascinating history of the region from Clément Fontaine, “Sous la bannière de la Grue”
“Nearly two millenniums ago, following close on the legendary age of giants, goblins and good fairies, the uninhabited regions surrounding the Sarine river were invaded by hardy tribes of Vandals and Burgudians who came from the North in search of new lands to settle and develop.
At the time the area was part of “Helvetia”, a province of the then declining Roman Empire. One of the warlords, Gruérius, painstakingly followed the river towards its upper regions and the mountains beckoning in the background.
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The country was wild, unexplored and covered with forests. Prospecting with a few close friends, ahead of his considerable retinue of warriors, families and livestock, he scrambled up the steep cliffs at the head of the main river valley and set foot on the wide sweep of an unexpected plain. He saw the three smaller river valleys winding down from the mountains to feed the Sarine, the forests full of animals and birds, the protective mountains surrounding the plain and the brave little rocky hill which stood out in the middle. He was enthralled, he knew instinctively that he had found his “promised land”.
He decided, there and then, that this was where he would put down his roots. He would build his castle on the hill which provided an overall view of the plain and the valleys leading into it. The rocks at the base would be an efficient buttress if danger threatened.
He climbed the hill and as he stood there on a rocky outcrop in the setting sun, drinking in the beauty of the site, a white crane winged its way out of the bright orange-red sky, circled majestically and landed trustingly on his shoulder. Delighted, he heralded the bird as a good omen and announced to his faithful henchmen that this was where they would settle. He would call the area “Gruérius” and his coat of arms would bear a white crane on a deep red background.”