Description
The history of Gruyère AOP has ancient roots, with its production documented as far back as 1115. This cheese, made following a traditional recipe, continues to be produced in the district of Gruyère, located in the Canton of Fribourg, Switzerland, but also in other regions such as Vaud, Neuchâtel, Jura, and some municipalities of the Bernese. Since the 12th century, the area has been renowned for its skill in cheese production, and medieval chronicles testify how the inhabitants were experts in transforming the milk from their herds into a rich and flavorful cheese, also destined for the French and Italian markets. A crucial moment in the history of Gruyère occurs in the 17th century, when the name of the cheese is formalized and there is a significant increase in exports. During this period, the first measures to protect the origin are adopted, and in 1762 the term even enters the dictionary of the Académie française, a sign of its growing notoriety. With the massive emigration between the 18th and 19th centuries, the geographical area of Gruyère production expands, including new cantons and even neighboring France. However, the absence of commercial protection and the excellent quality of the product make Gruyère susceptible to imitations. This situation stimulates, starting from the mid-19th century, a movement of professional organization and a struggle for the recognition of the designation of origin. International meetings in Madrid in 1891, in Paris in 1926, and in Rome in 1930 lead to the drafting of an agreement to protect the designations of goods and their origin. However, it is only in 2001 that Gruyère obtains a national Controlled Designation of Origin (AOC), followed in 2011 by the Protected Designation of Origin (AOP) at the European level. These recognitions have ensured that Gruyère maintains its reputation as a high-quality cheese, inextricably linked to its territory and the production traditions that characterize it. Gruyère AOP cheese comes from a specific geographical area of Switzerland, which includes several cantons. This area includes the Cantons of Fribourg, Vaud, Neuchâtel, Jura, and part of the Canton of Bern, particularly some municipalities of the Bernese Jura region and the municipalities of Ferenbalm, Guggisberg, Mühleberg, Münsingen, Rüti, and Schwarzenburg in the Canton of Bern, excluding the territory of the former municipality of Albligen. The production area is characterized by a natural environment favorable to livestock farming and milk production, essential for the making of Gruyère. Storage: keep refrigerated Processing: The production of Gruyère AOP is an art passed down from generation to generation, thanks to rigorous artisanal mastery and a consolidated tradition. Every step of the process is closely followed by milk producers, cheesemakers, and refiners, all strictly committed to complying with the standards established by the Federal Office for Agriculture since 2001. The cows, which provide the milk used for Gruyère, are fed exclusively with natural forage, consisting of fresh grass in summer and hay in winter, without any additives or silage. The process begins with the collection of milk, which is delivered to the authorized dairy twice a day. The morning milk is mixed with the evening milk, which has rested overnight. To mature the milk, the cheesemaker adds lactic ferments and rennet, a natural ingredient, creating a compact mass within 35-40 minutes. Subsequently, this curd is cut and carefully heated to reach the ideal temperature. The curd is then transferred into round molds marked with the Gruyère AOP brand and the dairy number, a sign of quality and origin. The molds are pressed for 20 hours, exposing them to considerable pressure. After a 24-hour brine bath, the aging phase begins, where the cheese matures in carefully maintained cellars, creating a protective rind. Gruyère AOP can develop different aromas and flavors depending on the aging time, which ranges from a minimum of five months to a maximum of 24. At six months, the cheese has a sweet and delicate taste, while from ten months onwards it acquires a more pronounced and aromatic flavor. This variability of flavors makes each wheel of Gruyère unique and capable of satisfying the most refined palates. At the end of the aging process, the cheese undergoes a thorough evaluation by industry experts, only after which it can boast the prestigious title of Gruyère AOP. Whether for an occasional cheese platter or as an ingredient in delicious recipes, Gruyère AOP proves to be an essential product for those who wish to share moments of taste in company. Visits to dairies, such as La Maison du Gruyère, offer a unique opportunity to discover the charm of this cheese in its production environment, bringing people closer to the rich gastronomic tradition that Gruyère represents. Other: Brand Gruyère Aromatic strength Concise Country of origin Switzerland Nutritional information per 100 grams fat (g) 32.5 Saturated fat (g) 21 Calcium (mg) 950 Calories (kcal) 411 Kilojoules (KJ) 1721 Carbohydrates (g) 1.92 Proteins (g) 29.5 Sodium (mg) 400