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: Basseruche

Saint-Cergue: Basseruche

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: La - Glutte

Saint-Cergue: La - Glutte

Saint-Cergue: La - Trélasse - Saint - Cergue - Suisse - Vaud

Saint-Cergue: La - Trélasse - Saint - Cergue - Suisse - Vaud

Le Brassus: Le - Brassus - 1033m

Le Brassus: Le - Brassus - 1033m

Le Brassus: Col - du - Marchairuz - 1449m

Le Brassus: Col - du - Marchairuz - 1449m

Col de la Givrine: St-Cergue - La Givrine

Col de la Givrine: St-Cergue - La Givrine

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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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