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Le Gruyère AOP

The French Comté
  • Made from unpasteurized cow's milk

  • Country of origin: Switzerland

  • Type: hard

  • Fat content: 49-53%

  • Texture: compact

  • Flavour: sweet

  • Aroma: earthy

  • Vegetarian: no

  • Synonyms: Gruyere

Redirected from: gruyere

Gruyère AOP (Gruyère), is a hard Swiss cheese named after the Swiss town of Gruyères in Fribourg. It is a traditional, creamy, unpasteurized cow's milk cheese. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), and since 2013 it has the appellation d'origine protégée (AOP).

The natural, rusty brown rind of Gruyère is hard and dry. The cheese has a darker yellow hue compared to Emmental, yet its texture is more dense and compact. Gruyère offers a sweet and slightly salty taste. When young, the cheese is creamy and nutty, but as it matures, the texture becomes earthy and complex, marked by small cracks. A fully aged cheese, typically aged between 5 months to a year, exhibits small cracks and a grainy texture.

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