Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L'Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation

In a second step, 25 Gruyère Protected Denomination of Origin (PDO) cheeses manufactured at different altitudes in Switzerland, i.e., 11 Gruyère PDO cheeses from the lowlands (<800 m), eight Gruyère PDO cheeses from the highlands (1100-1500 m) and six L'Etivaz PDO cheeses (1500-1850 m) were analysed. Only 80% of correct classification was obtained by applying FDA to the mid-infrared spectra of the investigated cheeses. A better classification (100%) was achieved based on the fluorescence spectra. Front-face fluorescence spectroscopy appeared to be rapid, low cost and efficient for the geographic determination of Gruyère cheeses.