A unique know-how
Gruyerius requires a unique know-how, perpetuated from generation to generation and that only very few craftsmen possess. Its production is made over a wood fire in a Swiss alpine – alpage chalet and is only seasonal. It requires a lot of time and patience, which is one of the reasons why it is so limited and rare.
The alpine pastures offer an incomparable richness. The grass is of an unequalled purity and abundant. These magnificent pastures, bathed by the sun from morning to evening and divinely irrigated on rainy days, offer the cattle everything they need. It is this soil and the know-how of the cheese maker that give Gruyerius its authentic taste.
It is in this calm, at high altitudes, in the middle of nature, in the sometimes-stifling heat of the wood fire that the cheese maker sets to work. The task is physical and exhausting as the tools used to make the cheese are essentially manual and the days are long. But the passion of the cheesemaker and his love for a job properly done result in the perfection of the Gruyerius.
After its production by the cheesemakers, the Gruyerius rests for some time in the alpine chalet before being taken to the cellars of Fromage Gruyère SA, in the heart of the Gruyère region. The long maturing process of at least 9 months begins. Gruyerius is turned over, cared for and carefully monitored until it has matured, its taste has developed perfectly and its result is unequalled.