A long time ago, in 1115 AD, a cheese was discovered in a region of western Switzerland called Gruyère. This stunning region, with rolling fields, scenic mountains and a majestic castle, is the birthplace of Gruyère AOP.
In 2001, Switzerland’s most popular cheese was awarded AOP status – Protected Designation of Origin (PDO) in English. This guarantees a product’s quality and authenticity as it allows it to be fully traced back to the region of production. There is only one Gruyère AOP, instantly recognizable by the Gruyère AOP mark on the side of the wheel.
The inimitable Gruyère AOP, guaranteed by its mark, is made with only local raw milk. Free from additives or preservatives, it is 100% natural. The recipe – still the same today – is centuries old and dates from a time before the advent of synthetic ingredients. The production of Gruyère AOP (172 small family batches) is still very closely linked to both local, time-honored tradition and to the landscape of Switzerland itself. This makes tasting Gruyère AOP a special experience, hundreds of years in the making. Gruyère AOP is naturally Gluten and lactose free.
From 2013 onwards, Gruyère AOP will be concentrating on its main export market: the United States of America. The American consumer loves cheese with character such as Gruyère AOP from Switzerland, and its presence in the American market is a sign that this specialty product is highly sought after by the cheese connoisseur. The transparency of its origin and production and the absence of additives and genetically modified ingredients is a guarantee for every conscious consumer.
To experience this for yourself, visit Gruyère AOP at the Fancy Food Show in New York, June 30- July 2, 2013. Find us at booth 166 on level 3, where you will be able to sample four different ages of Gruyère AOP, tasting the very flavor of Switzerland.
Remember, it has to be born in Switzerland to be called Le Gruyère AOP!
For any additional information: www.gruyere.com or
Interprofession du Gruyère – CP12 – 1663 Pringy – Switzerland 0041.26.921.84.10
Philippe Bardet or Laure Rousseau – interprofession@gruyere.com
Source: Interprofession du Gruyère