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GRUYERE DES ALPAGES

 

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.

Since the Middle Ages, pastures have been used to raise sheep. They payed their royalties in cheese to the count of "Gruyère", who founded the priory of Rougemont. By a charter from 1115, he assures in profits the cheese made in the Gruyère mountains.
The convent has to provide the material: boilers, sieves, cheese molds... The alpine cottages transform the milk production of their Gruyère herds, but only during the vegetation season.
In 1249, in Fribourg, the cheese trade begins. A document describes the production in the alpine pastures of this region of a fat cheese aimed at exportation.
In 1328, a document speaks of Gruyère: the will of the Count Pierre III.
Until the late 15th century, the territory of the region is under the rule of the counts of Gruyères. In the beginning of the Thirty Years' War (1618-1648), Gruyère exports began to boom and it is from this time that date the first steps for the protection of sources...

In 1740, merchants presented a memoir to the nobles of Fribourg offering to distinguish the so-called quality Gruyères (manufactured in the pre-alpine region) by the -G- brand. At that time, the Gruyère production is estimated between 2,500 to 3,000 tonnes.
In 1856, at the agricultural show in Paris, two exhibitors from Fribourg get gold medals for their Gruyère, described as the world's best by a jury member. These distinctions make buyers flocking.

From the 1860s on wards, Gruyère has been highly appreciated in the English and Dutch East India...

In 1864, a Swiss-French trade treaty is signed; its goal is to adapt the products for sale in distant lands.

In 1992, the Charter of Gruyère is created. It delimits the Gruyère production area, that is to say, the cantons of Fribourg, Vaud, Neuchâtel and Jura, as well as the districts of Courtelary, Moutier and La Neuveville in the canton of Bern.

The Gruyère interprofession was created in June 2, 1997 to follow the Swiss Federation of Commerce Cheese (USF) and coordinate the production, controls and the sale of Gruyère. The inter profession is the community if co-responsibilities that brings together the milk producers, cheesemongers and refiners, to ensure the quality, identity and promotion of Gruyère.
  • Gewurztraminer d'Alsace
  • Côte de Beaune ou Beaujolais

Specifications (INCO)

Name

Gruyère d'Alpage

Supplier's address

MIFROMA France

Ingredients

Raw milk, Salt, milk ferments 

Weight

35 kg

Fat Content

49 %

DLUO

30 j

Allergens

Nutrition facts

Energy Value

410

Proteins

27

Carbohydrates

< 1

Lipid

32

Salt

NC

Calcium

900

ORDER

1 piece

This product is sold per piece, cut by us and its weight will vary.

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