The difference between this Gruyère and the one from the plains is the place where it is manufactured, which gives its typicality and uniqueness.
In mountain chalets, manufacturing is seasonal, from April to October.
The boilers have a capacity of up to 800 liters. Depending on the amount of milk, from 2 to 3 cheeses will be produced per day, at a rate of 12 liters per kg of cheese.
Each cottage has its own typical character thanks to the altitude, the slope, the flora... and the know-how of the cheesemonger, who will give uniqueness to its cheese.
It is this diversity that creates the charm of this "Gruyère d'Alpage", as controlled as its cousin from the plains.
This "Gruyère d'Alpage" is only manufactured in fifty-three chalets spread across the cantons of Fribourg, Neuchâtel, Vaud, Bern and Jura.
This cheese is made without any additives other than rennet, lactic starter and salt. The taste comes only from the soil, and the cheese comes from both the soil and the cheesemonger.
Raw milk, Salt, milk ferments