There are seemingly hundreds of different flavor profiles within the single Gruyere AOP designation, and I am not someone who relishes a ton of options. So the task of selecting a Gruyere to add to my catalog was a can I kicked down the road for the past 4 years. I don’t like a ton of options and as a result, I keep my catalog on a short leash. This past September (2026), I had the privilege of visiting the Fromage Gruyere SA facilities in Bulle, Switzerland. While there, I tasted through several profiles and to me, the Alpage from Le Moesettaz was the clear front runner.
The Alpage distinction means that the cheese, beyond the regular Gruyere specifications, also must be made in the summer months on an Alp where the cows are eating a diverse blend of wild grasses, herbs, and flowers. I fell in love with “Le Moe” because of its rich, rounded flavor that didn’t go too far in any direction, but instead tasted exactly like the moite-moite fondue I had been eating throughout the course of the trip.
I am proud to serve this Gruyere profile and I hope you enjoy it!
There are seemingly hundreds of different flavor profiles within the single Gruyere AOP designation, and I am not someone who relishes a ton of options. So the task of selecting a Gruyere to add to my catalog was a can I kicked down the road for the past 4 years. I don’t like a ton of options and as a result, I keep my catalog on a short leash. This past September (2026), I had the privilege of visiting the Fromage Gruyere SA facilities in Bulle, Switzerland. While there, I tasted through several profiles and to me, the Alpage from Le Moesettaz was the clear front runner.
The Alpage distinction means that the cheese, beyond the regular Gruyere specifications, also must be made in the summer months on an Alp where the cows are eating a diverse blend of wild grasses, herbs, and flowers. I fell in love with “Le Moe” because of its rich, rounded flavor that didn’t go too far in any direction, but instead tasted exactly like the moite-moite fondue I had been eating throughout the course of the trip.
I am proud to serve this Gruyere profile and I hope you enjoy it!
