Le Gruyère AOP

Le Gruyère AOP

selection from the world champion, 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” confirms our small but fine selection and affinage of the most famous cheeses in the world.

Michael Spycher, 3-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 third time in 2022 – and that with a participation of 3,000 cheeses from 29 countries in 141 categories. I wouldn’t say I’m only proud of the victory – rather, the success confirms to me that we are doing something right in our daily work.”

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.”

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.”

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.

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