Gruyère d’Alpage AOP from La Guignarde is a Swiss hard cheese made from raw cow’s milk, produced by Nicolas Brodard in Corbières, in the canton of Fribourg. It belongs to the traditional seasonal production of Gruyère on mountain pastures and carries the AOP protected designation of origin.

It is produced during the summer grazing season using milk from cows feeding on the surrounding mountain meadows. Diverse grasses and mountain flora contribute to the milk’s character, while the traditional process involves heating in a cauldron over a wood fire and pressing the curd in cloth.

This type of Gruyère is characterised by a refined, distinctive, fruity flavour, with salty nuances and an aroma that develops during maturation. Its profile depends on the age of the wheel, the characteristics of the pastures, and the cheesemaker’s expertise. It can be enjoyed on its own or as part of a cheese board, allowing its aromatic nuances to shine.