Le Gruyère AOP to Once Again Dazzle New York City
NEW YORK (June 25, 2023) — The Swiss-made dairy delight consistently named as the world’s best cheese, Le Gruyère AOP, will return to the Specialty Food Association’s Summer Fancy Food Show in New York, from June 25-27, stationed at booth 653 on level 3 inside the famed Javits Center.
Fans new and established will have an opportunity to taste the semi-hard, rich and flavorful raw cows’ milk cheese, complete with its characteristic calcium crystals and aged-to-perfection savoriness.
Le Gruyère AOP has been made in the Gruyères region of Switzerland since the year 1115 — so you know they’re doing things right. Today’s production relies heavily on tradition, from hand-stirring in copper pots to marching cows up and down the mountain for the special and seasonal Alpage variety, the tried-and-true practices endure and dominate.
Stand-out Le Gruyère AOP qualities include:
- Sustainable practices, with milk transported no more than 12.4 miles from farm to production facility, zero forage in cows’ diets and traceability for all milk
- No additives, preservatives or growth hormones. Period.
- All milk used within 18 hours of milking and milk delivered to production facilities twice daily
- Protected designation of origin (PDO, or AOP in French) acknowledging the authenticity, quality and legacy of the cheese and its cultural impact
- Le Gruyère AOP owes its name to the region of Gruyère, in the canton of Fribourg, in Switzerland. It has been produced according to the same traditional recipe since 1115. Nowadays, it is made in the cantons of Fribourg, Vaud, Neuchâtel, and Jura, and in a few municipalities of the canton of Bern.
- Generations of cheesemakers living the Le Gruyère AOP life — and loving it — with wages, benefits and more advocated for by the Le Gruyère AOP consortium
Representatives from Le Gruyère AOP will be on-hand throughout the show. Please contact Jessie Forand at [email protected] or +1-802-370-0611 to schedule a time to meet with them. And be sure to stop by booth 653 on level 3 to see for yourself why Le Gruyère AOP is still the world’s best cheese after nearly 1,000 years.
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About Le Gruyère AOP — Since 1115, expert artisans have crafted cellar-aged, raw cow’s milk Le Gruyère AOP cheeses according to tried-and-true practices in the La Gruyère region of Switzerland. Holding the AOP designation means the cheeses have proven authenticity and specifications and protocols are held to the highest standards. Gruyere.com