Tag: Aop

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.

The use of pasteurization in gruyere production varies. Authentic Swiss Le Gruyère AOP is traditionally made from unpasteurized milk. However, pasteurized versions are common outside of Switzerland, due to regulations and consumer preference.

Authentic Le Gruyère AOP is made from raw cow's milk, sourced from cows that graze on natural pastures in the Swiss cantons of Fribourg, Vaud, and Jura. This specific milk, combined with traditional production methods, is crucial for developing the cheese's characteristic nutty, creamy, and complex flavor profile.

According to French law, butter must contain a minimum of 82% butterfat, a crucial difference that helps explain why French butter is so much better. This higher fat content, combined with traditional production methods like culturing and slow churning, results in a rich, complex flavor and superior texture cherished by chefs and home cooks alike.