Gruyere cheese and Alp-Greyerzer

Gruyère

Vaulion: Téléski Dent-de

Vaulion: Téléski Dent-de

Le Chenit: Le Sentier 1015m

Le Chenit: Le Sentier 1015m

Le Sentier: Hôtel-Restaurant 'Bellevue le Rocheray'

Le Sentier: Hôtel-Restaurant 'Bellevue le Rocheray'

Saint-Cergue: Great view of Lake Leman from St. Cerge (Mt. Blanc on left)

Saint-Cergue: Great view of Lake Leman from St. Cerge (Mt. Blanc on left)

Saint-Cergue: Basseruche

Saint-Cergue: Basseruche

Saint-Cergue: La Glutte

Saint-Cergue: La Glutte

Saint-Cergue: La Trélasse

Saint-Cergue: La Trélasse

Le Brassus: Col du Marchairuz 1449m

Le Brassus: Col du Marchairuz 1449m

Le Brassus: 1033m

Le Brassus: 1033m

La Cure: St-Cergue - La Givrine

La Cure: St-Cergue - La Givrine

Le Pont: Vallée de Joux - Le lac de Joux

Le Pont: Vallée de Joux - Le lac de Joux

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Gruyere cheese is produced in 18 cheese dairies of the Jura Nature Reserve in the canton of Vaud. The Produktionsgebiet Gruyère production area is carefully qualified: The cantons of Fribourg, Vaud, Neuchâtel, Jura and part of Bern. The round, 35kg heavy cheeses require different maturing periods: 5 to 8 months for mild Gruyere, 9 to 12 months for the medium mature and over 12 months for well matured cheeses.

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