Romantik Blog
Gruyère cheese. A piece of Swiss lifestyle.
If you want to taste Switzerland, don't reach for chocolate, but for a piece of Gruyère cheese. Every bite tells of green Alpine meadows, clear mountain air and craftsmanship that never goes out of fashion. It is a master of transformation: sometimes gently melting in fondue, sometimes angular and strong on the board. It matures quietly in cool cellars, absorbing patience and time – and is finally sliced: spicy, nutty, unmistakable. But before it lands on our plates, its journey begins in a landscape that is almost as distinctive as the cheese itself.
Where cheese is at home – the Gruyères region.
Its origins lie in the dreamy little town of Gruyères in the canton of Fribourg. Here, among lush Alpine meadows and traditional chalets, the art of cheese-making has been cultivated for centuries. The region is characterised by unspoilt nature, green pastures and hospitality that is as warm as the golden cheese itself. Visitors can not only tour the famous cheese dairies, but also explore the medieval town with its castle. Perfect for connoisseurs and culture lovers.
Tradition meets craftsmanship. The manufacturing process.
The production of Gruyère cheese is a ritual. Fresh, untreated raw milk from cows grazing on herb-rich Alpine pastures forms the basis. The milk is heated in large copper vats, rennet is added and it is carefully stirred until the famous cheese mass is formed. After pressing and salting, the cheese matures for between 5 and 24 months, depending on the variety. As it matures, the flavour becomes stronger and more intense – from the mild ‘Classic’ to the characterful ‘Réserve’.
Gruyère, the perfect cheese for cheese fondue.
A look back at the history of Gruyère.
Gruyère cheese is deeply rooted in the region's tradition. The first mentions of it date back to the 12th century. At that time, it was a sought-after commodity that was valued far beyond the Alps. Today, the cheese is protected by the AOP (Appellation d'Origine Protégée). This is a special seal that stands for quality, origin and authenticity.
Cheese enjoyment with overnight stay in the region.
If you want to not only taste Gruyère cheese but also experience it in its original environment, it's best to stay overnight. The region offers accommodation with as much character as the cheese itself. The Romantik® Hotel Étoile in Charmey, in the heart of the Gruyère Pre-Alps, welcomes its guests with warm hospitality and cuisine that brings regional specialities to the table with sophistication. A little further on, the Romantik® Hotel Vignier opens its doors: modern, stylish and with a fantastic panorama of Lake Gruyère. Both hotels are perfect starting points for visiting alpine cheese dairies, strolling through dreamy villages and discovering the culture of the Gruyère region with all your senses.
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Switzerland
FAQ Frequently asked Questions and Answers
There is no difference – “Gruyère” is the French name and “Greyerzer” is the German name.
No, Gruyère is a hard cheese without holes. Its texture is compact, smooth and slightly crumbly.
It is an all-rounder: delicious on its own, on cheese platters, in gratins or onion soup, or as an indispensable ingredient in classic Swiss fondue.
Between 5 months (mild) and up to 24 months (strong and spicy).
Yes, the region offers numerous show dairies where you can watch the cheesemakers at work.
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