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Gruyère Foodways

Le Gruyère

Specialised

A hard cow-milk cheese from Fribourg, Vaud, Neuchâtel, Jura and parts of Bern, made from raw milk in copper vats and aged from five months to well over a year. Alpage Gruyère, made on summer pasture, is a separate and seasonal thing from the dairy version. It is the backbone of fondue and the reason the Gruyère valley organised itself around cattle.

Atlas — where and when

Communities and languages

Languages: French

What is recorded

  • Le Gruyère is made in defined districts of Fribourg, Vaud, Neuchâtel, Jura and Bern under a protected designation. A French Gruyère also exists under a different rule, and a generic "gruyere" sold elsewhere may be neither. documented

Recipes

No recipes are filed under this cuisine yet.