GRUYÈRE PDO, THE RESULT OF COLLECTIVE EXPERTISE
Behind its apparent simplicity lies a product deeply linked to its terroir, its history and a collective organisation that guarantees its consistency and quality. An alpine cheese that has become an international icon, Gruyère PDO embodies the demanding vision of the dairy industry.
An ancient origin, rooted in the canton of Fribourg
Gruyère cheese originates from the La Gruyère region, in the heart of the canton of Fribourg. Its history dates back several centuries when mountain farmers sought to transform the milk produced in abundance during the summer grazing season, into a cheese that could be preserved and transported. This processing approach was a response to very real constraints related to the terrain, climate and agricultural organisation of the Alpine regions.
Over time, Gruyère cheese has established itself as an iconic product of western Switzerland. Its reputation has been built gradually, driven by its consistent quality and through careful preservation and transmission of traditional cheesemaking techniques. Even today, this historical dimension remains an important part of the identity of Gruyère PDO.
A production area strictly defined by the PDO
Gruyère PDO benefits from a Protected Designation of Origin, which guarantees a direct connection between the product, its territory and the practices used. Its production area includes several Swiss cantons: Fribourg, Vaud, Neuchâtel, Jura, as well as a French-speaking part of the canton of Bern. This geographical delimitation is fully in line with the Swiss PDO system, based on strict rules and rigorous control of production conditions.
All stages, from milk production to cheese maturing, must be carried out within these areas of origin. For visitors of the Salon du Fromage et des Produits Laitiers, this requirement is a clear benchmark in terms of traceability, origin and authenticity.
Controlled and collective production
After pressing, the Gruyère PDO wheels are salted and then placed in a cellar for maturing. This phase is crucial for the development of the cheese's aromas and structure. Depending on the length of time of maturation, Gruyère PDO develops more or less intense flavour profiles, ranging from milky and fruity notes to more complex tones.
International recognition attests to its excellence
Gruyère’s ever-grozing demand is reflected on major international stages. In 2025, Gruyère PDO Vorderfultigen Spezial, produced by the Swiss cheese dairy Berg Kaeserei, won first place at the World Cheese Awards 2025, with a score of 85 points. This recognition, awarded by a jury of international professionals, is a testament to the level of excellence achieved by the Gruyère PDO sector.
A cheese designed for professional use
Gruyère PDO stands out for its fine, compact, hole-free texture, which gives the cheese excellent cutting qualities and great consistency. These characteristics make it a cheese that is particularly appreciated in professional channels, whether in dairies, restaurants or food processing.
Beyond the product itself, Gruyère PDO represents a well-organised industry that supports mountain farming and promotes the use of local milk. By maintaining sustainable economic activity in sometimes challenging areas, Gruyère PDO contributes to rural areas and the preservation of traditional farming practices.
As you make your way through the Cheese and Dairy Products Show, you will discover Gruyère PDO as not only an iconic cheese, but also as the result of a coherent ecosystem, where history, terroir and expertise come together to successfully meet current expectations of markets and professionals.
Visit the Cheese and Dairy Products Show from Sunday 7 to Tuesday 9 June 2026, the unmissable event for professionals in the sector.