You are intense and a bit wild, and you are happiest far above the fog line. People need a moment to understand you. After that they don’t forget you.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- Western Switzerland, made on alpine pastures
- Milk
- Raw cow’s milk
- Type
- Hard cheese, wheels of 20 to 35 kg
- Ripening
- At least 5 months
- Season
- Made from May to October
Source: cheesesfromswitzerland.com · Last checked 28.10.2026
Taste and texture
Aromatic and strong, with a noticeably salty edge. Next to a young Le Gruyère from the valley it has a lot more punch.
How to eat it
Cut it into thin slices for the cheese board so the aroma comes through, or grate it over dishes that can handle a strong cheese.
Did you know?
It is only made between May and October, while the cows are up on the summer pastures. A wheel weighs 20 to 35 kg, a little lighter than the Le Gruyère from the village dairies.
Gruyère d’Alpage or Le Gruyère?
Both are made from raw cow’s milk and ripen for at least five months. Le Gruyère comes from the village dairies in the valley. Gruyère d’Alpage is made only from May to October on the alpine pastures, and its wheels are a bit smaller: 20 to 35 kg, against 25 to 45 kg.
More about Le Gruyère AOP →How to keep it
Wrap it in cheese paper or waxed paper rather than cling film, so it can breathe, and keep it in the vegetable drawer of the fridge. Take it out about half an hour before you eat it.
Questions about Le Gruyère d’Alpage AOP
What does d’Alpage mean?
It is French for from the alpine pasture. The cheese is made in summer, from May to October, while the cows graze up on the alps.
Is Gruyère d’Alpage lactose-free?
Switzerland Cheese Marketing lists it as lactose-free and gluten-free.
How long does it ripen?
At least five months.