The techniques for ripening the wheels of Gruyère AOP until maturity have been passed down over the centuries. We could write a book about them!

Fromage Gruyère SA has ripening know-how and experience that dates back more than 100 years. Visit a cellar with our master ripener, and watch him as he works. Feel the smear and its detail under your fingers. Breathe in the strong aroma of the rind that protects the cheese. Carefully remove a sample of the cheese with the probe, and feel its humid texture between your fingers. You can already sense its character. Detach the tender extremity and taste the cheese.

Heritage, tradition and know-how
since 1916