Specialty Food Magazine

WINTER 2015

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.

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Born in Switzerland in 1115. www.gruyere.com 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. AOP = PDO (Protected Designation of Origin) Visit us at the Winter Fancy Food Show San Francisco, January 11 - 13, 2015 BOOTH #4747 Cheeses from Switzerland. www.cheesesfromswitzerland.com Winter Fancy Food Show Booth 4747

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