As well as ripening Gruyère AOP in our cellars, we can also provide our customers with other AOP cheese specialities from French-speaking Switzerland (Vacherin Fribourgeois, Tête de Moine, Raclette) and German-speaking Switzerland (Emmentaler, Appenzeller).
Unique and yet always different, there are several delicious varieties of Vacherin Fribourgeois AOP to be enjoyed in slices on their own, as a starter or a dessert, or on a cheese platter for gourmet cheeselovers.
CLASSIC: particularly smooth and with a slightly acidic taste, it is ripened in a damp cellar for 9 to 12 weeks. With its fine, melting texture, it is a vital ingredient of genuine, pure Vacherin Fribourgeois AOP fondue, and is the ideal partner for Gruyère AOP in the famous half-and-half fondue. Ripening: 9 to 12 weeks.
EXTRA: fruity and creamy, after at least 12 weeks of ripening, EXTRA is a cheese with a strong character. Its long-lasting, strong flavour makes it ideal for cheese platters. It can also be served with jacket potatoes. Gourmets recognise it as the perfect ingredient to give their fondue a slightly stronger taste. Ripening: at least 12 weeks.
ALPINE: the rare diversity of the Fribourg Pre-Alps and ancestral know-how of the Alpine herdsmen give the ALPINE variety its unique character. It is produced from raw milk in Alpine chalets according to traditional methods, and develops subtly complex flavours. Its diversity and typical character are fully revealed during ripening. Wrinkled or smooth, but always unique, it is traditionally cut by hand and is an essential part of any connoisseur's cheese platter. Ripening: from at least 12 weeks to 25 weeks.
Tête de Moine AOP, Fromage de Bellelay, is a semi-hard cheese which has a particularly fine texture, for a delicious melt-in-the-mouth sensation. Instead of being cut into slices, Tête de Moine AOP should be shaved into very fine rosettes. Shaving alters the structure of the cheese: a larger surface comes into contact with the air, which emphasises the typical flavour of Tête de Moine AOP for an enhanced tasting experience.
Tête de Moine AOP CLASSIC: just over two and a half months of ripening allow it to develop a pure, aromatic flavour. This fine, creamy cheese is particularly popular among those who prefer a gentler taste.
Tête de Moine AOP RESERVE: the wheels of cheese are kept in the cellars for more than 4 months to produce a stronger flavour. Its consistency is very fine and creamy.
Raclette du Valais AOP: a natural product from the mountains of the Valais region. Raclette du Valais AOP is a full-fat, semi-hard cheese produced with raw cow’s milk. Creamy, fragrant and full of flavour, the unique taste and excellent quality of Raclette du Valais AOP are recognised by food-lovers. The rich flora of the Alpine regions, Mediterranean climate of the Valais region and traditional production methods all play a key role in developing its typical, strong taste.
Raclette Suisse is a traditional Raclette cheese produced according to the original methods, with selected pasteurised milk and completely natural rennet. The ancestral know-how of the cheesemakers, combined with ultra-modern production tools, ensure that the cheese will melt quickly and uniformly, without the fat separating. Raclette Suisse is ripened for eleven weeks in cellars with a controlled atmosphere, and is tended to regularly and with great care. The secret of its high, regular quality lies in the very strict controls. It is neither too strong, nor too gentle, and suits every palate.