Le Gruyère AOP carries Switzerland’s Appellation d’Origine Protégée, which legally defines where and how it may be made. Production is restricted to specific western cantons, the milk must be raw and unpasteurized, and the wheels must age a minimum of five months in cellars before release.

Flavor Profile

Le Gruyère AOP is firm and dense with a natural brown rind and a pale golden paste. The flavor is complex and evolving: nutty and gently sweet at first, giving way to savory, earthy depth and a long finish. Unlike many hard cheeses it has no holes, the result of a specific production method that expels gas during pressing.

How to Use

This is the definitive fondue cheese and equally at home on a board. It melts flawlessly into gratins, quiche, and French onion soup, and it grates cleanly over pasta and salads. Few cheeses perform this well across so many applications.

Pairing Suggestions

Pair with a Chasselas, a dry Riesling, or a light Pinot Noir. Serve with walnuts, dried fruit, cornichons, cured meats, and crusty bread.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Keeps for a month or more due to its low moisture content.