The term D'Alpage indicates that this cheese is made from milk taken from Tarines (a breed of mountain cows) that graze naturally. Due to harsh winters, the cows can only graze in the summer, making this "Prince of Gruyeres" a seasonal treat.

Le Gruyère Switzerland d’Alpage which is seasoned from April-May to October.  It is destined for the real connoisseurs.  It comes only from the alpine pastures of la Gruyère, le Jura and from the Suisse romande.  It has an aromatique taste and a fine bouquet of high pastures.  It is ripened for 5 to 10 months.

History:  First referred to in the writings of Count Guillaume de Gruyère in 1115 wherein he established a tax on the cheese to be paid by its makers.  The cheese was first called Gruyère in 1602 when the Fribourg government gave it as a gift to an underling of the French ambassador.

The word Gruyère is said to come from ‘Gruérius’, the name of a capitan of the 6th Roman legion from Vandales, who established himself in this region in 436 AD.  However, the historian Hisely attributes the name Gruyère as coming from the word ‘Grand-gruyer’, meaning ‘forest guard’ – a high administrator and judge, charged with the protection of forests.  In 1655, the name Gruyère appeared under the form of ‘gruière’, the name of a district of the Canton of Fribourg.  The name of the cheese is Gruyère, but the name of the village is Gruyères.

This cheese has been made in this region from the time of the celts.  It was known to the Romans, but apparently had no specific name.  The emperor Antonin-le-Pieux is said to have died, in 161 AD, of indigestion after eating too much of the cheese.

Processing:  The cows can only be fed grass or hay; no silage.  The milk must be delivered to the fromagerie, from within a 20 km radius, twice a day by the dairy farmers.  The mixing vat must be made of copper and can only be used once every 24 hours.  Only the curd can be heated, not the whey.  Aged in caves with humidity above 92 degrees and the temperature is between 12 and 18 degrees C on shelves made of rough, unplanned spruce.  The cheese becomes spicier the longer it is aged.  Washing the crust helps to distinguish the taste from Emmenthal.  No anti-microbe or rind coloring substances can be used.  The rounds of Gruyère can only be rubbed with water and salt.  Only licensed cheese makers are in control of the cheese making process.