The potential of mid-infrared and intrinsic fluorescence spectroscopies was investigated for determining the geographic origin of different hard cheeses. Mid-infrared (1700–1500 cm −1 region), fluorescence emission spectra, following excitation at 250 and 290 nm, and fluorescence excitation spectra following emission at 410 nm were recorded directly on cheese samples. Twelve experimental hard cheeses were made using identical and controlled cheese-making conditions with milks originating from three different regions in Jura (France). The results of factorial discriminant analysis (FDA) performed on the fluorescence and mid-infrared spectra of the experimental cheeses showed a good discrimination of the cheeses. 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.