Cheese made from raw milk.
Pressed cooked cheese.
Production area: Savoie and Franche-Comté regions.
Wheel of approximately 42 kg, slightly rounded heel.
From 53 to 63 cm in diameter, and 13 to 16 cm in height.
Rind: brown to orange, depending on the maturing process.
Ivory to yellow paste, more or less golden according to the season of manufacture and dotted with holes, relating to the maturing flora and revealing the aromas.
The holes vary in density and size (from a pea to a cherry).
Sweet, fruity and flowery taste.
A yellow casein plate, applied to the heel of the cheese wheel, ensures its traceability.
Minimum maturing period: 4 months.
Fat content: 47 to 52 % of fat on dry matter minimum, 32% of the total weight.
Protected geographical indication (PGI) since 2013.
It is customary to say that Gruyère de France is produced in Savoie and Franche-Comté. In reality, the production of milk and Gruyère cheese is concentrated in four departments: Doubs, Haute-Saône, Savoie and Haute-Savoie. Refining can be carried out elsewhere in the area.
This geographical area combines mountainous areas and limestone plateaus. The soil profile is characterised by the presence of sedimentary rocks and often thin soils.
In the north of the production area, the climate is continental, with large temperature variations between winter and summer and rainfall that is well distributed throughout the year.
In the south of the production area, the climate is more northerly, with a low average annual temperature (despite high summer temperatures) and a large number of days with frost.
The Protected Geographical Indication
The PGI is an official European sign of origin and quality. It brings international recognition to the link between Gruyère cheese and its region of origin. The specifications highlight traditional practices and promote the know-how of our milk producers, cheese makers and ripeners.
The dairy breeds of Gruyère de France
Only five breeds of cows are authorised to give their milk for Gruyère: Montbéliarde, Simmental, Abondance, Tarentaise and Vosgienne. Their milk is brought every day to the cheese dairies where the Gruyère is made by hand. It takes 400 litres of this good milk to produce a wheel of cheese weighing around 42 kg, and at least 120 days of maturing in the cellar to develop the delicate flavours of Gruyère and its smoothness.