The most famous of all Swiss cheeses, Swiss Gruyères history can be traced back to the beginning of the 12th Century. The recipe and production methodology has remained fundamentally unchanged to the present day.

Swiss Gruyère gained AOC Standing in 2001 and is one of the world’s most respected cheeses. Like all fine cheeses the quality starts with the milk. Each wheel requires 400 litres of whole milk to produce a finished cheese with a weight between 25-35 kilograms. A condition of the AOC approved production methods require that Swiss Gruyère is only made from raw milk and the cows can only be fed with natural forage. This means a diet of grass in summer and hay in winter. No silage or additives are allowed.

We source Belfaux Gruyère Swiss AOP from a single dairy situated at an altitude of 670m above sea level. The Dairy was constructed in 1909 in the traditional style made famous by the renowned Swiss architect Heimastil. The dairy has been continuously producing cheese for over one hundred and thirty years.