Gruyere Alpage

Switzerland, Fribourg

The high mountain cheeses are made between June and September, by small independent cheesemakers using very traditional methods and equipment in their mountain chalets. The flavours are savoury and almost toasty, from the unpasteurised milk being heated in large copper vats over open wood fires which are located literally next door to the barn where the animals are housed. About 2 cheeses are made from the milk of 50 cows, with a minimum of 12 months maturing.

• Weight: Approx 32000g
• Fat: 45.0%
• Colour: Yellow
• Rind: Natural