US News Why French and Swiss producers do not want an "American Gruyère"
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The Gruyère is the emblematic cheese of our mountains, made in Switzerland and France, and mainly in the Savoyard and Franche-Comté Alps. But for a few days, there is an "American Gruyère". A federal judge has indeed to consider that "Gruyère" is now a generic term and that US producers have the right to market it under that name. A true earthquake in the country of French Gruyère where the cheese war is declared. This is particularly the case in Poligny, in the Jura, where Europe 1 met with actors in the sector.
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"A heritage attached to a territory"
in Franche-Comté, as in neighboring Switzerland, the Gruyère is an ancestral cheese, manufactured since the Middle Ages. The French Gruyère, these are large grinding wheels, a soft paste with small holes, and especially a fruity taste, obtained after a cellar refining of several months. Nothing to do with the so-called "American Gruyère", explains Eric Chevallier, the Cooperative Monts and Terroirs of Poligny.
"There is no photo. The aromas are completely different, we are not at all on the floral notes that we can have here and then Above all, the textures are much harder and harsh. There is not the flexibility and the creamy that one finds on our French Gruyère, "he says. "It's a heritage attached to a territory to make people live in this sector and somewhere we are flouting what was built for this sector", continues Eric Chevallier.A very strict
load notebook To obtain a real Gruyère, there is indeed a very strict specifications to respect, as the Aurélien Drouart detail, producer of milk in Haute-Saone. "The cows have an obligation to graze, eating outdoor grass. We also have a non-GMO diet and is limited to five breeds of cows. And today in the United States I do not have the 'impression that we can have this quality label. We do not want them to be produced no matter how ", he raises.
Gruyère producers therefore ask Europe to ride in the niche, in order to appeal the American decision.
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