Alp Vacheresse
Only produced in summer and pressed exclusively in cloth.
Tastes flowery with a tangy, rich aroma and slight salty notes.
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CHEESEMAKER
Maurice Bapst, Alp Vacheresse
«My name is Maurice Bapst and during the summer I live on the Vacheresse Alp, 1750 m.a.s.l. At this altitude the time for production is shorter than in most Alpine dairies only lasting from June to September depending on the weather. During these months I milk the 38 cows owned by a number of different farmers twice a day and on average I make 3 wheels of Le Gruyère Alpage AOP every day. The cheese is made in the old, traditional way over an open wood fire.»
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STORY
protected by the AOP specifications that is only made in summer...
Le Gruyère Alpage AOP is a product that is protected by the AOP quality seal and is only produced during summer months. The cows graze on mountain pastures and thus enjoy the unique alpine flora. This makes the milk particularly high quality and rich in flavor, which makes the cheese unique. Also worth mentioning is that Le Gruyère Alpage AOP is traditionally produced and pressed exclusively in cloths.
At the beginning of fall, the alpine herds return from the mountains. This tradition, in which the cattles are brought down from the mountains for the winter, is called “désalpe” and is widely celebrated.
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‘selected & proved’ / Affinage by Gourmino
During the slow ripening process, the cheeses are regularly turned and brushed with salt water. The moisture favors the formation of the cheese smear, which is an essential component of the rind to support the ripening process of the cheese. After three months of maturing in the region of origin and official quality assessment by the Le Gruyère AOP branch organization, the cheeses are taken over by Gourmino. In Langnau im Emmental, the selected wheels are matured for 6 to 18 months in our cheese cellar, where they are cared for with great expertise and passion.
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Alp milk
The cows that spend their summer on Vacheresse Alp are among the lucky ones. They live at 1,750 meters above sea level and enjoy a wonderful view of the Alps and valleys. But that's not all: the alpine flora on the meadows where the cows spend most of their time is more diverse and richer than in the valley. The reason for this is the naturalness of the air and soil at this altitude.
This way of animal care and healthy nutrition gives Le Gruyère Alpage AOP from Maurice Bapst a floral aroma that particularly impressed us.
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PROFILE & CHARACTER
| RAW INGREDIENTS: | fresh raw milk from cows grazing on mountain pastures |
| FAT CONTENT: | 45 % FDM |
| WEIGHT PER WHEEL: | approx. 20 - 35 kg |
| AGE: | at least 5 months |
| TEXTURE: | firm, slightly crumbly |
| COLOR OF THE RIND: | light brown to dark brown bronze |
| CRYSTALS: | yes |
| TASTE: | flowery with a tangy, rich aroma and slight salty notes |