Making Village Gruyère: Good Cheese Doesn’t Come Easy
Vials of milk used by makers are kept for six months as insurance by the Swiss AOP— the time it typically takes for a Gruyère wheel to show signs of any problem.
Making Traditional Alpage Gruyère
As only traditional methodologies are allowed, alpine cheesemaking is arduous and slow work. Every aspect of alpine Gruyère production is defined and regulated by the Swiss AOP.
