One of Europe’s most iconic cheeses, Le Gruyère AOP is produced in a small Swiss town of the same name. Food writer Chris Osburn recently visited the town of Gruyères to discover what makes this cheese so special.
Ah Gruyères, where the living is easy and the cheese is hard and serves as a tangible and delicious connection to traditions spanning 900 years. I’m back from a week long visit to Switzerland where the highlight of my trip was the time spent discovering the lovely little medieval town of Gruyères and the beauty of its surrounding countryside – and, of course, having a taste of the local claim to fame and seeing how it’s produced first-hand.
Note: The word Gruyères with an “s” is the name of the town. The word Gruyère without the “s” is the name of the cheese. Both are pronounced exactly the same though. Got it? Good. Let’s move on.
Read my complete post at Great British Chefs.
