Gruyère AOP
Essential for authentic Swiss fondue. Named after Gruyères town. Made since 12th century. KEY: True Gruyère has FEW to NO holes, unlike Emmental which Americans often incorrectly call "Swiss cheese."
Aging Time
5 months – 2 years
Typical Weight
35 kg
Characteristics
Texture
Dense, slightly grainy, firm, crystalline when aged
Appearance
Pale yellow to golden, smooth paste with few or NO holes (key difference from Emmental)
Flavor
Sweet, nutty, earthy, complex, fruity notes. Becomes more intense and crystalline with age.
Aroma
Nutty, fruity, slightly sweet
Aging
5 months – 2 years
History & Origins
First mentioned in 1115. Made in Gruyères region for over 900 years. Protected by Swiss AOP since 2001.
Cultural Significance
Essential for fondue moitié-moitié. Switzerland's most exported cheese. Protected naming led to EU-US trade disputes.
PDO — What the Designation Requires
Swiss AOP (PDO) since 2001. EU PDO since 2013. Must be made in designated cantons from raw cow milk. NO HOLES (unlike Emmental). Minimum aging: 5 months. Classifications: classic (5-6 months), réserve (8-9 months), vieux (10+ months).
Pairing & Serving
What to Pair It With
Essential for fondue (with Vacherin). Pairs with cornichons, pickled onions, crusty bread, walnuts.
How to Serve It
Essential for fondue and raclette. Grate over French onion soup (authentic version). Excellent table cheese.
Nutrition (per 100g)
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| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
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