Le Gruyère d’Alpage AOP is produced from mid-May to mid-October on the mountain pastures. Fine, tangy and fruity, with a more or less salty note, it owes its typical taste to the great variety of pastures and alpine flora, as well as to the first-rate raw milk of the cows. Its taste varies according to its age.
Le Gruyère d’Alpage AOP is made in only about fifty chalets, spread over the cantons of Fribourg, Vaud and Bernese Jura (57 mountain pastures). Each chalet has its own specificity thanks to its altitude, its slope, its flora and the know-how of the cheesemaker. It is this diversity that gives Le Gruyère d’Alpage AOP its charm.