Description
Let yourself be seduced by the fine, elegant and floral taste of Le Gruyère d’Alpage AOP, available seasonally.
Gruyère d’Alpage AOP is made between mid-May and mid-October up on the mountain pastures. It owes its typically fine flavor to the great variety of the pasture lands and the alpine flora, as well as to the first-class unpasteurized milk from the local cows. Its flavor varies according to its age.
Le Gruyère d’Alpage AOP is exclusively pressed in cloth. The wheel of cheese is slightly smaller, around 25 kilos. At the beginning of autumn, the Alpine herdsmen and their herds come back down from the mountains. This process of bringing cattle down from the mountains for winter is called the “désalpe”, and it is fittingly celebrated.