Gruyere AOP

The history of Gruyère AOP has ancient roots, with its production documented as far back as 1115. This cheese, made according to a traditional recipe, continues to be produced in the Gruyère district, located in the canton of Fribourg, Switzerland, as well as in other regions such as Vaud, Neuchâtel, Jura and some Bernese municipalities. Since the 12th century, the area has been renowned for its cheese-making prowess, and medieval chronicles testify how the inhabitants were experts in transforming the milk from their herds into a rich and flavorful cheese, destined also 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 made official and there is a significant increase in exports. During this period, the first measures to protect provenance begin to be taken, and in 1762 the term even enters the dictionary of the Académie française, a sign of its growing notoriety.

The Gruyère cheese is also known as the "Gruyère" cheese

With massive emigration between the 18th and 19th centuries, the geographical area of Gruyère production expanded to include new cantons and even neighboring France. However, the absence of commercial protection and the excellent quality of the product made Gruyère susceptible to imitation. This situation stimulates, beginning in the mid-19th century, a movement of professional organization and a struggle for recognition of the appellation 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 names of goods and their origin. However, it was not until 2001 that Gruyère was granted an Appellation d'Origine Contrôlée (AOC) at the national level, followed in 2011 by a Protected Designation of Origin (PDO) at the European level. These recognitions have ensured that Gruyère has maintained its reputation as a high-quality cheese, inextricably linked to its territory and the production traditions that characterize it.

The Gruyère AOP cheese comes from a specific geographical area in Switzerland, which includes several cantons. This area includes the cantons of Fribourg, Vaud, Neuchâtel, Jura and part of the canton of Bern, in particular some municipalities in 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 Gruyère cheese AOP is produced in the canton of Bern

The production area is characterized by a natural environment conducive to animal husbandry and milk production, which is essential for the production of Gruyère.