Gruyère AOP

Our Gruyère Suisse AOP is sourced from Mons in London and is matured at the Fort de la Tine, on the Fribourg/Vaud border in Switzerland.

Mons select their Gruyère from a small series of producers in the Jura mountains, bordering France in the west of Switzerland. All work on a modest scale compared to most Gruyère producers, making something in the region of twenty cheeses a day.

Vincent Tyrode ,of Fromagerie Tyrode, uses 15 milk producers, each of which have around 30 cows, who together produce 250,000 litres of milk per year. Each cow is allocated a space in the milking stalls and returns to the exact same spot every milking day of their lives. Their names and birthdays are even written above their stalls.

A huge amount of care goes into the making and maturing of every cheese. Fromagerie Tyrode dry salt and wash the young cheeses every day for the first 8 days and then once per week after that. At around 14 weeks old, they move to their mountain store at Fort de la Tine where they continue to be washed by hand. There are 8000 cheeses maturing in the store at any one time and every single one is cared for by hand.

This Gruyère is sourced from a couple of the country's smallest producers, who have free range, mountain grazing cows.