More than a century of history

On 24 September 1913, faced with a cheese market crisis, two figures from the Gruyère region, Auguste Barras and Jean-Marie Musy, founded a cooperative to organise the sale of Gruyère. This pioneering structure marked the first milestone in what would later become Fromage Gruyère SA.

Three years after the creation of the Gruyère sales cooperative, a new structure was established. The cooperative transferred its assets to the newly founded joint-stock company, Fromage Gruyère SA, allowing it to start on a solid foundation. At the same time, a new cooperative was formed and became the main shareholder. Fromage Gruyère SA quickly established itself as a key player in cheese maturation in Switzerland.

Due to a lack of space and growing volumes, Fromage Gruyère SA built a new maturation cellar on Rue de Montsalvens, a few hundred metres from its historic headquarters. Designed to store up to 11,000 wheels, this new cellar provided ideal conditions for long-term Gruyère maturation. It marked a decisive step, ushering the company into the era of structured, controlled and large-scale maturation.

At that time, Fromage Gruyère SA managed eight cellars across the canton of Fribourg. The increasing volumes, distance between sites and varying climates led to a broader reflection. The result was an ambitious project: to centralise all cellars on a single, modern site in Planchy (Bulle), with a capacity of 48,000 spaces and integrated administrative offices. Construction began on 5 October 1981, and the first cheeses arrived on 26 October 1982.

Fromage Gruyère SA acquired the company Magnenat & Cie SA in Froideville, specialising in the maturation of Jura Vaudois Alpine Gruyère, strengthening its position as a leading affineur.

As maturation volumes continued to grow, Fromage Gruyère SA reached an agreement with Vacherin Fribourgeois SA to share part of its site in Planchy. On 1 August 1998, Vacherin Fribourgeois SA moved into a neighbouring building, improving logistics for both companies. A smart local cooperation that strengthened two key pillars of Swiss cheesemaking heritage.

An additional floor was built at the Bulle site, increasing total storage capacity to 70,000 wheels. This expansion marked an important milestone in the company’s infrastructure development.

Fromage Gruyère SA acquired the Planchy 31 site in Bulle, the former Wolf factory, located next to its main building, to build a new cellar with 30,000 spaces.

Fromage Gruyère SA launched its own brand: 1655. A Gruyère AOP with additional specifications established by the company itself, expressing the full mastery, precision and passion of Fromage Gruyère SA. Its distribution remains selective and carefully controlled.

A century of history celebrated with pride alongside employees, producers and partners. The event honoured all those who have shaped the company since 1916 and symbolised a forward-looking milestone embracing future challenges.

Fromage Gruyère SA built a new maturation cellar on the Planchy 31 site in Bulle, bringing total capacity to 130,000 wheels. At the same time, the company sold the Froideville buildings to centralise all maturation activities in Bulle.

Fromage Gruyère SA now benefits from state-of-the-art infrastructure and highly efficient equipment. Present in more than 22 countries worldwide, the company markets a wide range of Swiss cheeses while continuing to showcase Gruyère AOP matured with precision and dedication. A company looking to the future, faithful to its roots and to those who, every day, embody the nobility of cheese.