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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
Suisse
Réserve locale
Fonte
Union Européenne
USA
Autres
Selling in tons 2012
18
Allemagne
FranceItalie
BeneluxG-B
Espagne/Portugal
Autres Europe
USA Autres
0
500
1000
1500
2000
2500
3000
3500
2001
2008
2009
2010
2011
2012
Gruyère AOP Export 2001-2012
19
26416
9731094
67 36
26405
981
130950 5
26708
965 16 66
26787
9831092
25 2
26711
990
134423 68
900
0
5000
10000
15000
20000
25000
30000
IA RL IB II III
2008
2009
2010
2011
2012
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 Gruyère
Case postale 12
1663 Pringy
: +41 (0)26 921 84 10
Fax: +41 (0)26 921 84 11
E-mail: [email protected]
www.gruyere.com
