Available by the half pound
Gruyère d’Alpage AOP is also a denomination protected by the AOP specifications that is only made in summer. Cows go up to mountain pasture and graze on lush and varied grass. The milk they produce is rich in flavor, which is passed on to the cheese. Gruyere Alpage is produced by Maurice Bapst on the Alp Vacheresse at 1,750 meters above sea level.
During the slow maturing stage, the wheels of cheese are regularly turned over and brushed with salted water. The humidity encourages the appearance of cheese “smear”, which is an essential agent of the rind to help in the maturation process of the cheese. After aging for three months in the area of origin and after the official quality assessment by the Le Gruyère AOP branch organization, the cheeses are sent to Gourmino. In Langnau im Emmental, the selected wheels are left to mature in our Gourmino cheese cellar for 6 to 18 months.
Unpasteurised Cow's Milk