Interprofession Du Gruy Re

The subtle and characteristic taste of Gruyère AOP is attributed to high-quality raw milk, which comes from cows fed on grass in summer and hay in winter, and to the expertise of milk producers, master cheese-makers and affineurs (maturers).

Each piece is systematically identified both through the number of the cheese wheel and of the cheese dairy. The manufacturing date and month also appear on the wheel. These markings are made with casein, the main protein in cheese. Once again, without any additives or artificial flavors.

The Gruyère AOP label and the number of the production site appear on the heel of each wheel of Gruyère AOP: a suitable way to prevent fraudulent production and to guarantee its authenticity.

This technique uses marked steel sheets in order to emboss the cheese wheel. This marking thus gives it its identity and its traceability.