Alpine Style Cheeses
What do Gruyère AOP, Emmental AOP, Comté PDO, and Fontina PDO have in common?
All of the above are alpine style cheeses!
Alpine style cheeses are produced in mountainous regions. As the snow melts and retreats in the summer, the herds graze higher, feasting on rich grass, wild herbs, and wildﬂowers. The result? These cows produce milk with a signature nutty, grassy ﬂavor.
To make alpine style cheeses, the curds from the milk are cut very ﬁnely, cooked at a high temperature, and placed in a mold that helps produce a low-moisture cheese. Later on, the aging process contributes to the cheese’s signature sweet ﬂavor notes, and the holes, or “eyes,” that often form within it.
Le Gruyère AOP
One well-known alpine style cheese is Le Gruyère AOP. It is nutty and creamy, earthy and sweet, ﬁrm but melts beautifully—truly, it is one-of-a-kind!
Since the year 1115, it has been produced with the same time-tested recipe in a special region of Switzerland. Cheesemakers follow a strict, traditional process, using high quality ingredients and techniques passed down from generation to generation.
Check out the infographic (right) to see what makes this cheese so remarkable, and visit Le Gruyère AOP website for more.
Top photo by Angela Pham on Unsplash