Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

Contents of this Issue


Page 39 of 217

IT HAS TO BE BORN IN SWITZERLAND TO BE CALLED LE GRUYÈRE AOP* The only cheese that's 100% Natural, 100% from Switzerland and 100% Le Gruyère AOP Aged in Switzerland *AOP = PDO (Protected Designation of Origin) Castle of Gruyères There's a reason that only one cheese has the smooth, savory flavor that Le Gruyère AOP has been known for since 1115 AD: only Le Gruyère AOP has been made in the same place, in the same way, with the same care, and from the same recipe, for centuries. Le Gruyère AOP is 100% natural, additive free, and naturally free of lactose and gluten. Hand-crafted + in the villages of Western Switzerland + with raw milk from cows fed from the same grass and hay + hand-made, in small batches + slow-aged in the same cheese cellars and caves All Natural A Slice of Switzerland www.gruyere.com Different Aging for Different Tastes Summer Fancy Food Show Booth 166

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - JUL-AUG 2013