Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/282647

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Page 39 of 131

The only cheese that's 100% Natural, 100% from Switzerland and 100% Le Gruyère AOP ONLY LE GRUYÈRE AOP SWITZERLAND CAN BE CALLED LE GRUYÈRE AOP SWITZERLAND AOP = PDO (Protected Designation of Origin) What we've known for 900 years is offi cial – Le Gruyère Switzerland, having successfully registered a trademark in the U.S., is now legally, as well as logically, the only cheese that can call itself Gruyère AOP. We're offi cially the only cheese with the smooth, savory fl avor that Le Gruyère AOP has been known for since 1115 AD: offi cially made in the same place (in the villages of Western Switzerland), in the same way (with raw milk from cows fed from the same grass and hay), with the same care (hand-made, in small batches), and from the same recipe (slow-aged in the same cheese cellars and caves), for centuries. Le Gruyère AOP is offi cially 100% natural, 100% additive free, and naturally free of lactose and gluten. Born in Switzerland in 1115. www.gruyere.com Switzerland. Naturally. Cheese from Switzerland. www.switzerland-cheese.com Summer Fancy Food Show Booth 175 cheeseFocus_S14.indd 37 3/11/14 3:21 PM

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