The origin of the name: From the Gruyère region, in the canton of Fribourg.
Region of production: The cantons of Fribourg, Vaud, Neuchâtel, Jura, the
districts of Courtelary, La Neuveville, Moutier and
several bordering villages in the canton of Bern.
Raw material: Milk direct from cows fed on natural fodder without addition of preserving agents (grass in summer, hay and aftergrowth in winter). The use of additives during the manufacturing and maturation process is prohibited.
Shape and appearance: The cheese is in the shape of a millstone, with a washed
and brushed, grainy, uniformly brownish and healthy rind-like crust. The heel is slightly convex.
Height: 9.5 - 12 cm, Alpage: 9 - 11cm
Diameter: 55 - 65 cm, Alpage: 50 - 65 cm
Weight: 25 - 40 kg (average 35 kg), Alpage: 20 - 35 kg (average 25 kg)
Hole formation: The presence of holes is possible but not important. Any small holes
have a diameter of 4-6 mm. Occasionally small cracks in the curd can occur during the maturing process.
Texture: The cheese is smooth to the touch with a slightly damp feel. It is soft, reasonably firm and not very crumbly. Its even ivory colouring varies according to the season.
Taste: The dominant fruity flavours can vary in taste according to the region of origin.
Average nutritional value per 100 g.: Water 36 g., Proteint 27 g., Fat 32 g., Minerals 5 g., Energy 1645 kj / 398 kcal.
Fat in dry matter: 49 - 53 %
Water: 34,5 - 36,9 %
Maturity: Minimum of 5 months.