Gruyère AOP Margot Alpage is a seasonal alpine version of the traditional Swiss Gruyère, selected and matured by Margot Fromages, a family-owned cheese refining company with a long history in the maturation of Gruyère AOP. The cheese is produced between mid-May and mid-October on high alpine pastures, where cows graze on a diverse range of mountain herbs and grasses that strongly influence the character of the milk.
Made from high-quality raw cow’s milk, the cheese reflects the specific terroir of the mountain pastures and the traditional methods used in alpine chalets. Its wheels are slightly smaller than standard Gruyère, typically weighing around 25 kilograms, and are traditionally pressed in cloth during production.
The flavor of Gruyère AOP Margot Alpage is refined and expressive, with a complex profile that may combine fruity, nutty, and subtly floral notes derived from the rich alpine flora. As the cheese matures, its texture becomes firm and dense while maintaining a smooth, creamy mouthfeel typical of well-aged Gruyère.
The taste can vary depending on the exact origin of the alpine pasture and the duration of maturation, which contributes to the individuality of each wheel. This cheese represents a distinctive expression of alpine cheesemaking and highlights the close relationship between seasonal mountain farming, raw milk quality, and traditional maturation expertise.
Producer
Margot Fromages is a Swiss family-owned company specializing in the selection, maturation, and distribution of traditional Swiss cheeses. The company was founded in 1886 by Jules Margot in the Jura region and is now based in Yverdon-les-Bains, where it continues to operate under the Margot family.
From the beginning, the company focused on refining Gruyère AOP, gradually building expertise in cheese maturation, known as affinage, a process that involves carefully aging cheeses under controlled conditions to develop their texture and flavor. Over time, Margot Fromages became widely recognized for its skill in selecting and refining high-quality wheels of cheese produced by partner dairies. Today, the company works with a range of traditional Swiss cheeses, including Gruyère AOP, Emmentaler AOP, Vacherin Fribourgeois AOP, Sbrinz AOP, and Appenzeller.
Margot Fromages does not produce cheese itself; instead, it collaborates closely with dairies and farmers, selecting cheeses that are then matured in specialized cellars until they reach the desired level of ripeness. During this process the cheeses are regularly turned, brushed, and monitored to ensure proper development.
The company refines and distributes several thousand tons of cheese each year, supplying both the Swiss market and international export channels. Thanks to more than a century of experience in affinage and cheese trading, Margot Fromages has established a reputation as a respected Swiss cheese refiner and exporter, contributing to the global recognition of traditional Swiss cheeses.