"Regularly named world's best cheese at international competitions, Le Gruyere AOP has earned its place at the top thanks to its heritage, terroir, and above all, the hand of the cheesemaker. Since 1115, Le Gruyere AOP has been crafted in a small region of Switzerland, where time-honored methods are still followed today 160 village dairies carry on that legacy, and each cheesemaker has undergone years of training to become a true master."
"Each cow will produce more than 10,000 gallons of milk during her lifetime, all the while feasting on the fragrant grasses and flowers of the region, which will add to the complexity of flavor found in the aged cheese. The cows' milk is brought from farm to cheese dairy daily; though it can travel no farther than about 12 miles, or 20 kilometers, to ensure it is locally produced."
Le Gruyere AOP originates from a small Swiss region and has been made since 1115 using time-honored methods. One hundred sixty village dairies and highly trained cheesemakers handle every step, from sensing milk in the vat to shaping curds into wheels. Cows graze fragrant local pastures, and milk travels only short distances to dairies. Milk is heated in copper vats with whey and rennet, and a special Alpage variety is made over open wood fires in summer chalets. After pressing and salting, wheels age in cellars for at least six months while affineurs monitor and care for each wheel until peak maturity.
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