116/10/2013

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A product of excellent qualityA hand-made productA product from the landA product with a history and a tradition A product which has a nameA product with the right to be protectedMark of Origin which guarantees the quality of the productA notion which is well-known by the E.U

Le Gruyère AOP

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Tradition

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2/07/92 Signature of the Gruyère Charter 2/06/97 Creation of the Interprofession organization 1/07/97 Introduction of the AOC rules 22/01/98 Deposition of the AOC file 7/12/98 New Law 1/05/99 New dairy market 6/7/01 AOC in Switzerland 12/2011 Agreement with EU (AOC) 09/2013 Trade Mark in USA

Le Gruyère AOP

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AimsMark of Origin, guarantee for quality, AOP

Management of the production of Le Gruyère AOP

Promotion of Le Gruyère AOC

All other action concerning the interests of Le Gruyère AOP

Definition of the rules for the good working of Le Gruyère AOP on the market and their application

Interprofession du Gruyère

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Rules AOP - IGP

Mark of origin• from the region• historical product• the character and qualities are primarily

due to the geographical environment, comprising natural and human factors

• a product which is transformed and elaborated within a defined geographical area.

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Members2300 dairy producers in over 170 cheese dairy societies

52 mountain pastures

18 maturing cellars for 9 cheese-refiners

Interprofession du Gruyère

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Interprofession du Gruyère Organs

• Committee 4 dairy producers4 cheese-makers4 cheese-refiners1 president (O. Kessler)

• Delegates Assembly 20 producers20 cheese-makers10 cheese-refiners

The dairy producers and cheese-markers must carry out their work within the AOP area of production, the majority of the cheese-refiners must also fulfill this condition.

• An administration

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Area of production

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Description of conditions

• Cattle feed• 70% of the ration coming from the farm• No silage• No preserving agent• No growth or hormone treatment

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• Milk delivery twice a day• No anonymous milk• Radius of supply within 20 km• Work in heating vat maximum 18 hours after

milking• No pasteurization• Home made culture

Description of conditions

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• Affix a casein mark• Number of the cheese dairy• Number of the mark

• Date of manufacture

• Mark around the wheel

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• Cellars• Spruce wood shelves• Temperature and humidity control (internal

climate)• Care and attention

• Gradation

Description of conditions

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• A chance for a traditional product• A chance for a network• A chance in face of the world• A guarantee for the consumer• A tool to maintain the diversity of tastes

Le Gruyère AOP at anytime and for every taste. Bon appétit !

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The production ( 1. January 2013)

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0

5000

10000

15000

20000

25000

30000 77/78

87/88

94/95

2000

2004

2006

2007

2008

2009

2010

2011

2012

Selling in tons

17

14347

9761950

7568

24151543

SuisseRéserve localeFonteUnion EuropéenneUSAAutres

Selling in tons 2012

18

Allemagne

FranceItalie

BeneluxG-B Espagne/Portugal

Autres Europe

USA Autres

0

500

1000

1500

2000

2500

3000

3500

200120082009201020112012

Gruyère AOP Export 2001-2012

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26416

9731094

67 36

26405

9811309

50 5

26708

965 16 66

26787

9831092

25 2

26711

9901344

23 68900

0

5000

10000

15000

20000

25000

30000

IA RL IB II III

20082009201020112012

Gruyère AOP gradation in tons

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Bus Zermatt

Tram Geneva

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22

23

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Interprofession du GruyèreCase postale 12

1663 Pringy: +41 (0)26 921 84 10

Fax: +41 (0)26 921 84 11E-mail: interprofession@gruyere.com

www.gruyere.com