Le Gruyère

Since the 1100s, the Gruyère region has been renowned for its cheesemaking. In medieval writings, the inhabitants’ skills in making cheese that was sold all the way to France and Italy are mentioned.

The cheese’s distinctive flavour and superior quality derives from raw milk sourced from grass or hay-fed cattle, combined with inherited artisanal expertise. Manufacturing adheres strictly to precisely defined methods applied throughout all production stages.

Consumer contact: dilucakundtjanst@diluca.se