MyTastr

Best gruyère & Alpine, according to chefs

Three picks, each tied to a named taster and a public source — from Kate Shannon Levine. Recommendations come from americastestkitchen.com.

Dairy & Cold · The ranking

  1. 1
    Top pick

    1655 Le Gruyère AOP

    Chosen by
    Won the blind tasting: aged 12 to 14 months, with an “excellent crystalline structure,” a “dense,” “fudgy” texture, and “deeply aged, caramel-like,” “grassy” flavor that came through even when baked.
    Where to buy · Amazon ↗Instacart ↗Source: americastestkitchen.com ↗
  2. 2

    Emmi Kaltbach Le Gruyère AOP

    Chosen by
    Cave-aged more than 12 months from raw milk. Tasters found it “funky,” “fruity,” and “nutty,” with “a deep, lingering muskiness”; one called it a cheese that “would be a showstopper on a cheese plate.”
    Where to buy · Amazon ↗Instacart ↗Source: americastestkitchen.com ↗
  3. 3

    Roth Grand Cru Surchoix

    Chosen by
    The pasteurized pick, aged at least nine months. ATK tasters found “caramelized” sweetness, notes of mushroom and “fruity red wine,” and a “buttery” texture loaded with crunchy crystals.
    Where to buy · Amazon ↗Instacart ↗Source: americastestkitchen.com ↗

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Questions, answered

What is the best gruyère & Alpine, according to chefs?
MyTastr’s top pick is 1655 Le Gruyère AOP, chosen by Kate Shannon Levine (America’s Test Kitchen). Won the blind tasting: aged 12 to 14 months, with an “excellent crystalline structure,” a “dense,” “fudgy” texture, and “deeply aged, caramel-like,” “grassy” flavor that came through even when baked. Source: americastestkitchen.com ↗
What are the other top picks for gruyère & Alpine?
No. 2 is Emmi Kaltbach Le Gruyère AOP, chosen by Kate Shannon Levine (America’s Test Kitchen). No. 3 is Roth Grand Cru Surchoix, chosen by Kate Shannon Levine (America’s Test Kitchen). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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