Aged for at least twenty-four months. Ivory-coloured pate, with a rich, nutty flavour, and a golden brown rind. In the style of a distinct Gruyère, with a hint of caramel sweetness. We select mountain-aged cheeses stored in traditional cellars close to where they are made. We have forged a working relationship with a fruitier near Morteau, where a cooperative of nine farms supply their milk for cheesemaking. This small partnership has built new maturing rooms using as many eco-friendly materials as possible, including a grass roof, which allows the humidity to keep at even levels. The cheeses we choose are from July, August and September as we love the rich, fruity, almost burnt caramel flavours, with a gritty salty tang.