Le Gruyère d'Alpage AOP is a cheese made from raw cow's milk. He is matured by the famous tuner Mons for a period of 18 to 24 months. With thick dark brown bark, yellow paste, smooth and unctuous. With smell of cellar and earth. Of intense flavor with a lot of character, to hazelnuts and herbs. You can buy this cheese in small wedges of 250 grams or in large wedges of 325 grams.
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Gruyère is a French / Swiss dialect word that means small forest or a small wood. The term lends its name to a family of cheeses because these woods were used to light fires under the milk tanks in the production of cheeses in the cabins. There are a lot of ways of elaboration but none as grandiloquent and impressive as Gruyère du Jura Suisse.
The tuner Mons selects the cheeses of two producers in the Jura mountains bordering France in western Switzerland. Both work on a small scale compared to many Gruyère producers, who produce around 20 cheeses per day. Both produce cheeses with a particularly fine moist paste. The cheeses are matured in an old military fort between Friborg and Vaud that has been transformed into a maturation cellar, before Mons moves it to its maturing rooms in Bermondsey for its final weeks of refinement. Gruyère du Jura Suisse is a round cheese in every way.
Hervé Mons discovered his passion for cheese at 10 years old. At 21, as a ripener, he begins to visit France to discover the most prestigious cheeses. In 1998 he founded and directed the Center de Formation des Produits Laitiers, an institution that allows him to transmit and teach his knowledge and competence. In 2000 he was recognized as MeilleurOuvrier de France Fromager-Affineur and appointed Chevalier de l'Ordre du MériteAgricole. That same year he organizes the Concours National des fromagers, French version of the international CaseusAward. Hervé exports its products to 10 countries and works with 150 French restaurateurs, proposing a range of 200 different cheeses.
This cheese is produced in the Swiss Jura, in the "cantons" of Neufchâtel, Berne and Vaud. The cows feed more than 1000 meters high, in a rich grass with many flowers. Its production comes from a cheese factory that groups 20 or 30 farmers.
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