Category: Swiss cheese

First produced in the Swiss district of La Gruyère in the 12th century, genuine Le Gruyère AOP is a raw milk cheese, adhering to centuries-old traditions. Despite this protected status, the misconception that *all* gruyere cheese is raw is incorrect, as pasteurized versions and imitations are common on the market.

Over 800 types of cheese are produced in Switzerland, but not all are made from raw milk. When faced with a wide selection, determining which Swiss cheese is pasteurized can be a critical concern for certain diets and for food safety reasons, making proper identification essential.