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LE GRUYÈRE AOP

selection from world champions, Affinage in the Mountain for up to 24 months

Our Le Gruyère AOP cheeses are handcrafted by three master cheese makers in their village- and mountain dairies. The 3-time award for World Cheese Champion and the World Cheese Award confirms our small but fine cheese selection and affinage of the most famous cheese in the world.

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MICHAEL SPYCHER, 4-TIME WORLD CHAMPION

“Fritzenhaus is a Gruyère satellite dairy – maybe that’s why my Gruyère stands out from the crowd.”

“The mountain dairy Fritzenhaus, where I produce the Gruyère and Hornbacher with my wife and our team, belongs to the farmers. Our cheese dairy is an official Le Gruyère AOP cheese dairy, located a bit further away from the classic production area and is therefore also called a “satellite dairy”. Who knows, maybe that’s why our Gruyère stands out from the crowd.

I was awarded World Champion for the 4th time in 2024 

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URS LEUENBERGER

“in a cheese dairy I can meet my high standards.”

“Looking out of the window from the dairy, I can watch the cows of my milk suppliers grazing. They all graze within a radius of one kilometre.

I discovered my passion for cheese at a young age. I used to make Emmentaler AOP. However, the merger of two farms forced me to give up my cheese dairy and so I worked for an industrial milk processor for several years.

I am happy to be back in a small cheese dairy. Because only here can I meet my high quality standards.”

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MICHAEL HANKE

“My creativity and knowledge complete my passion”

“Growing up in a cheese-making family in the Allgäu, cheese-making is in my genes. Before I took over my own business, I wanted to learn from the best in every discipline. That’s why I worked in different companies – from small to industrial – in 5 different countries.

In my dairy in Combremont, I can continue to live my passion and bring all my acquired knowledge together.”

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STORY

a popular cheese worldwide

Le Gruyère AOP, the unique cheese from the French-speaking part of Switzerland, tastes of delicate mountain flowers and wonderful alpine herbs that are typical for the region. Its history goes back to the year 1115: Already then, the milk from the picturesque villages of the Gruyère region was processed by the local cheesemakers into a remarkable product with a strong character.

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MILD

RAW INGREDIENTS:fresh raw milk from dairy cows left to graze naturally (no silage).
AGE:Mild – 6 Monate
FAT CONTENT:48% FDM, full-fat
WEIGHT PER WHEEL:approx. 35 kg (70 lb)
TASTE:Melted leeks, fresh corn and vanilla
COLOR OF THE RIND:ivory color
TEXTURE:soft, slightly moist, not very crumbly
CRYSTALS:no

SURCHOIX

RAW INGREDIENTS:fresh raw milk from dairy cows left to graze naturally (no silage).
FAT CONTENT:48% FDM, full-fat
WEIGHT PER WHEEL:approx. 35 kg (70 lb)
AGE:Surchoix, 12 months
TASTE:stone fruits, boiled ham, chestnuts and vanilla
COLOR OF THE RIND:ivory color
TEXTURE:creamy curd, slightly crumbly
CRYSTALS:yes

RÉSERVE

RAW INGREDIENTS:fresh raw milk from dairy cows left to graze naturally (no silage).
FAT CONTENT:48% FDM, full-fat
WEIGHT PER WHEEL:approx. 35 kg (70 lb)
AGE:Réserve, from 15 months
TASTE:roasted hazelnuts, cooked cream, savory broth, baked honey ham, vanilla
COLOR OF THE RIND:ivory color
TEXTURE:creamy curd, slightly crumbly
CRYSTALS:yes
BLUMESCHWEIZ