TASTE AND TRADITION CHEESE LOVERS COVET

Le Gruyère cheese enjoys a rich history dating back to the 12th century when Swiss cheesemakers began crafting this deeply flavorful cheese. Today we follow the same recipes and strict guidelines to earn the AOP label. Not only do farmers feed their cows a naturally sustainable diet of pasture grass in the summer and hay in the winter. Our cheesemakers also incorporate only the freshest milk supplied twice a day from nearby farms. We then craft exclusively in copper vats to impart a unique, complex character that connoisseurs crave.

LE GRUYÈRE® AOP

LE GRUYÈRE® AOP

  • Aged A Minimum Of 150 Days
  • Raw Cow’s Milk
  • Animal Rennet

As Le Gruyére AOP slowly matures in the cave-like atmosphere of our cellars, each wheel is delicately turned, lightly brined and brushed. This brings out the inimitable flavor featuring notes of candied walnuts, dried fruit and spice.

  • Fresh Apples, Pears And Grapes
  • Almonds
  • Figs
  • Cornichons
  • Alsation White Wines Such As Reisling
  • Chenin Blanc, Chardonnay
  • Cote Du Rhone Red Wines Such As Grenache Or Syrah
  • Medium-bodied Beers Such As Blonde Ale
LE GRUYÈRE® AOP RESERVE

LE GRUYÈRE® AOP RESERVE

  • Aged A Minimum Of 300 Days
  • Raw Cow’s Milk
  • Animal Rennet

Cellar masters and members of the interprofession of Le Gruyère AOP oversee our lengthy aging process. After each monthly inspection, these experts determine whether each wheel is perfected enough to reach the status of Le Gruyère AOP Reserve. This care and crafting brings out distinct earthy flavors with undertones of fruit, nut and a sweet, lingering finish.

  • Hazelnuts
  • Almonds
  • Fig Preserves
  • Apricots--fresh, Dried Or Preserved
  • Alsation White Wines Such As Reisling
  • Chenin Blanc, Chardonnay
  • Cote Du Rhone Red Wines--renache Or Syrah
  • Medium-bodied Beers Such As Blonde Ale