Le Gruyère Alpage AOP is the rarest expression of Switzerland’s great cheese. Alpage designates wheels made only during the summer months, in mountain chalets above 1,000 metres, from the milk of cows grazing high alpine meadows. Fewer than fifty producers make it, and the entire annual output is small.

Flavor Profile

The summer alpine flora shows clearly in the cheese. The flavor is more aromatic and floral than valley-made Gruyère, with pronounced herbaceous and grassy notes layered over the familiar nutty sweetness. The paste is dense and deeply golden, and the finish is exceptionally long, revealing wildflower and hay notes that fade slowly.

How to Serve

Serve at room temperature as a board centerpiece. This is a cheese to taste attentively rather than to cook with, since melting would erase the aromatic subtleties that make it exceptional. Offer it in thin slices with minimal accompaniment.

Pairing Suggestions

Pair with a fine Chasselas, a white Burgundy, or an aged Champagne. Serve with mountain honey, walnuts, and plain bread that lets the cheese lead.

Storage

Wrap in wax paper and refrigerate in the crisper drawer. Bring to full room temperature before serving so the alpine aromatics open completely.