A traditional recipe inherited from its region of origin, Gruyère, gives 1655 its unique taste: it is made with raw milk from cattle fed solely on natural pastures and fodder, with no added preservatives. Its secret lies in the ancestral know-how of the ripener and the addition of very rare mountain salt which has been produced in the Bex salt mines for more than 500 years, extracted using pure water from the glacier of Les Diablerets.
This alchemy creates an exceptional cheese with a naturally fruity taste, enhanced by more or less pronounced hints of flavour which vary according to the local soil.
Round wheels of golden cheese are tended to carefully by professionals as the months go by. They have an ivory hue and a characteristic texture, somewhere between delicate, strong and malleable.