Gruyere AOC

Nutty, savoury and beautifully balanced — the benchmark Swiss alpine cheese for both the board and the kitchen.

Gruyère AOP is made in western Switzerland from raw cow’s milk. The paste is dense and smooth, developing toasted nuts, caramel and deep savoury notes as the cheese matures.

Origin: Western Switzerland
Milk: Raw cow’s milk
Style: Hard, cooked-curd alpine cheese
Texture: Dense, smooth and increasingly crystalline with age
Intensity: Medium to strong
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Younger Gruyère is buttery and grassy. With longer maturation it develops toasted hazelnut, caramel, broth and umami, together with a firmer texture and occasional crystals.

Serve at room temperature, grate into gratins, melt into fondue, or use in a very good toasted sandwich.

Chasselas, dry Riesling, Pinot Noir, Fendant or dry Oloroso Sherry all work well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Comté Réserve – Fromagerie Vagne
For a French mountain cheese with a sweeter, more honeyed profile.

La Dent du Chat
For another raw-milk alpine cheese with its own Savoyard character.

Gruyère has been made in Switzerland for centuries. Large wheels were historically practical mountain cheeses: durable, transportable and able to mature for long periods.

Ingredients: Raw cow’s milk, salt, cultures, animal rennet.