Switzerland's first demonstration cheese dairy
La Maison du Gruyère opened its doors in Pringy on 24 June 1969. It was the first demonstration cheese dairy in Switzerland. It is run by the Société coopérative Laiterie de Gruyères. In its early days, nine wheels were made here each day. Today, the dairy produces up to 48 wheels of Gruyère AOP a day and processes more than six million litres of milk a year. It is both a genuine production site and a showcase for the know-how of the whole region.
Watch Gruyère AOP being made
From a glazed gallery, you follow the cheesemaker at work, from the raw milk to the moulding of the wheels. Cheesemaking takes place several times a day, in the morning, depending on the season. A maturing cellar lets you follow the wheels as they age. The interactive exhibition “Le Gruyère AOP, voyage au cœur des sens” (a journey to the heart of the senses) completes the visit with images, objects and games.
A cheese tied to its land
Gruyère takes its name from the region where it was born. It has held a controlled designation of origin in Switzerland since 2001, today a protected designation of origin (AOP). Its specification requires raw milk, with no pasteurisation or additives, delivered to the dairy twice a day. At least 400 litres of milk are needed for a wheel of around 35 kilos. The Gruyère interprofessional body, which safeguards the designation, also has its headquarters in Pringy.
Visiting tips
To see the cheesemaker at work, the morning is the best time, as cheesemaking takes place in the morning. Opening hours change with the season: check the official website before you go. On site, a restaurant and a shop let you taste the house cheese and take some home. La Maison du Gruyère is just a few minutes from the medieval town, which makes it a natural stop before or after the climb up to the castle.
