Top Gruyère Cheese Brands for a Gourmet Experience

Gruyere cheese, with its rich and nutty flavor, is a favorite among cheese enthusiasts and culinary experts alike. Its versatile nature makes it perfect for everything from melting in a classic fondue to grating over a zesty salad. As discerning cheese lovers search for the finest gruyere, several brands stand out for their exceptional quality and taste. For those eager to explore the top choices in gruyere cheese, read on below.

Illustration of gruyere cheese

Best brands of gruyere cheese in 2025

Emmi

Emmi is a renowned producer of high-quality Gruyere cheese, utilizing traditional methods and strict quality controls to ensure excellence. In 2019, Emmi was involved in the production of over 30,500 tonnes of Gruyere AOP, with 99% of this volume meeting the highest standards. Their cheeses are aged in ideal conditions, such as the Kaltbach Cave, which provides a stable 50°F and 96% humidity, enhancing the flavor and texture of the cheese. Emmi's commitment to quality is evident in their adherence to AOP guidelines, ensuring that the milk used comes from local farms and that the cheese meets rigorous grading criteria. This dedication has made Emmi a leading exporter of Swiss cheese, with significant exports to countries like the United States.

Le Gruyère AOP

Le Gruyere AOP is renowned as one of the best producers of Gruyere cheese, with a history dating back to 1115 AD. This Swiss cheese is made from raw cow's milk, with cows grazing naturally on pasture and local hay, ensuring a rich flavor profile. The production process is strictly regulated, with cheeses aged for various periods, such as 6 months for the mild version, 12 months for the Surchoix, and over 15 months for the Reserve, each developing unique flavors like stone fruits, roasted hazelnuts, and vanilla. Le Gruyere AOP has been awarded the World Cheese Champion title four times, including a recent win in 2023, highlighting its exceptional quality. The cheese has a fat content of 48% FDM and weighs approximately 35 kg per wheel. For more information about Le Gruyere AOP cheese, visit their website.

Mifroma

Mifroma is renowned as one of the premier producers of Gruyere cheese, with over 50 years of expertise in maturing and refining cheeses. The company works with over 140 trusted cheesemakers and 30 animal-friendly dairy farms, ensuring high-quality milk from cows fed fresh grass and hay. Mifroma's Gruyere AOP is aged in natural sandstone caves for a minimum of 6 months, and in some cases, up to 11 months, resulting in a rich and authentic flavor. In 2019, the overall production of Gruyere AOP reached around 30,500 tonnes, with Mifroma contributing significantly to this volume through its strict adherence to traditional recipes and AOP requirements. Mifroma's commitment to quality and environmental sustainability makes it a standout in the Swiss dairy tradition. For more information on Mifroma and their dedication to the real taste of Switzerland, explore their website.

Roth

Roth brand, under Emmi Roth USA, is renowned for producing high-quality Gruyere cheese, with a history dating back to 1987 when Roth Kase began manufacturing Swiss-style Gruyere in Wisconsin. By 2009, Roth Kase was producing over 2 million pounds of Gruyere cheese annually, and after being acquired by Emmi AG, it continued to expand its production. Emmi Roth USA remains the leading importer of Gruyere in the United States and has won several awards, including multiple accolades at the World Cheese Awards. Their Grand Cru cheese, aged for over 4 months, is a signature alpine-style cheese made with the freshest milk in imported copper vats. This cheese has garnered recognition, such as a silver award at the World Cheese Awards in 2018.

Fromagerie de Saignelégier

Fromagerie de Saignelegier, although primarily known for producing Tete de Moine, is not a prominent producer of Gruyere cheese. However, for context, Gruyere cheese production is highly esteemed in Switzerland, with notable producers like the Fromagerie de Rossens, which won the Brazilian World Cheese Competition in 2023. The Fromagerie de Rossens processes 4 million litres of milk and produces 350 tonnes of Le Gruyere AOP per year, making it one of the largest productions in the region. In 2019, the total production of Gruyere AOP in Switzerland was over 31,000 tonnes, with a 1% increase in the basic quota for traditional Gruyere AOP and Gruyere AOP Bio. This increase reflects the steady consumer interest in this noble cheese.

Heber Valley Artisan Cheese

Heber Valley Artisan Cheese, nestled in Midway, Utah, is a renowned producer of artisanal cheeses, including their award-winning varieties. For nearly 100 years, the Kohler family has been producing premium milk, which they began using in 2011 to handcraft and age artisan cheese. Their Lemon Sage Cheddar has consistently won gold awards at the World Cheese Awards from 2020 to 2022. As a farmstead creamery, they adhere to strict standards, using only milk from their own farm to ensure unique terroir flavors. Heber Valley Artisan Cheese has also received national recognition, including awards from the American Cheese Society and the USA Cheese Awards. For more information, you can visit their official website.

iGourmet

Gruyere cheese, a celebrated Swiss delicacy, achieved record production levels in 2019 with approximately 30,500 tonnes, including a small portion of 97 tonnes classed as reduced quality, underscoring its popularity and robust quality management. Production volume notably increased by 1% for both traditional Gruyere AOP and Gruyere AOP Bio, maintaining an impressive 99% of the planned volume actually produced. This success is attributed to the quality incentive system and strict adherence to personal quotas, ensuring exceptional standards. Notably, consumption surged to record levels in 2019, with over 16,300 tonnes available in Swiss retail outlets. Crafted from raw cow's milk, Gruyere cheese is expertly heated, curdled, and then allowed to ripen for a period ranging from 2 to 10 months. For more detailed information, you can refer to the official Gruyere cheese report.

Swissland Cheese Company

Swissland Cheese Company, exemplified by La Maison du Gruyere, stands as one of the premier producers of Gruyere cheese, adhering to stringent AOP (appellation d'origine protegee) specifications. This cheese dairy produces up to 48 wheels of Gruyere daily, using milk from cows grazing in alpine meadows between 800 and 1600 meters above sea level. The facility is equipped with four vats with a 4,800-liter capacity and a cellar for maturing 7,000 wheels of cheese. The cheese-making process, led by master cheese-makers Jacques and Nicolas Ecoffey, ensures high-quality production, with the Ecoffey brothers achieving top results in Swiss cheese-making competitions since 2004. The Interprofession du Gruyere supports quality with bonuses, such as the 5.8 million Swiss francs paid in quality bonuses, highlighting the commitment to excellence.

Kaltbach

Kaltbach, a renowned brand under the Emmi Group, is celebrated for its exceptional Gruyere cheese, aged to perfection in a 22 million-year-old natural sandstone cave near Lucerne, Switzerland. The cave's unique climate, with a constant temperature of 12.5°C and 94% humidity, ensures the cheese develops a rich, nutty flavor. Kaltbach Le Gruyere AOP, in particular, is matured for a minimum of nine months and has won the title of the best cheese in the world multiple times. The brand is committed to sustainability, using solar energy in its production and aiming to reduce CO2 emissions by 60% by 2027. About 70% of Kaltbach cheese is exported, predominantly to the US, Germany, and the Netherlands. For more insights about their innovative approaches, explore the Kaltbach's AOP eco cheese network.

L'Etivaz

L'Etivaz is a renowned producer of exceptional Swiss cheese, standing out for its ultra-traditional methods and stringent production rules. Originating in the 1930s, L'Etivaz is made by about 70 cheesemakers in the Vaud Alps at elevations between 1,000 and 2,000 meters, using raw milk from grass-fed cows only during the summer months from May 10 to October 10. The cheese is aged for at least five months on spruce shelves, resulting in a clean, aromatic, fruity flavor with a hint of smokiness. With an annual production of about 16,000 wheels, L'Etivaz is highly sought after, despite its limited availability. Its unique flavor profile, influenced by mountain grasses and the smoke from the wood fire used in cheesemaking, sets it apart from other Gruyere varieties. Discover more about this best cheese you don't know.