The product

Gruyere AOP Alpage - Gourmino's selection

Alpage selection of the most famous Helvetic cheese
Country of origin:
Type of Milk:
Raw Cow's milk
25 kg approx
Minimum order:
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Description Raw cow's milk from alpage
Appearance Brown crust and straw-yellow colored texture, compact, slightly grainy without eye
Taste Sapid, with herbaceous and fruity hints, with distinct notes of pineapple and spices, contains all the perfumes of the summer alpine
Maturing At least 12 months
Curiosity Produced exclusively from May to October, in the Alps and in the mountains of Giura; Gourmino selects Gruyere from the alpine valleys of the Vallée de Joux
Our selection When we tasted this selection we recognized all the scents of the summer pasture and an interesting aromatic complexity
Suggestions A great cheese, to embellish a cheese-board and to be combined with whiskey
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Ingredients Raw cow's MILK, salt, rennet, lactic ferments
Allergens in ingredients Milk and products thereof
Other allergens Eggs and products thereof
Weight 25 kg approx
Packaging Whole wheel unpacked, fractions vacuum packed
Storage Conditions (unpacked products) Conservare ad una temperatura massima di +8°C
Storage Conditions (packaged products) Keep refrigerated below +4 °C
Instructions for use Please remove crust before consumption. Sell fractionated.
Country of origin of the primary ingredient Switzerland
Nutrition Declaration Energy: 1643 kJ / 396 kcal
Fat: 32 g
of which saturates: 19 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 27 g
Salt: 1,5 g
Typical value per 100 g
The producer

Gourmino - Langnau - Switzerland

Why we chose them
In 2001, in a rather impervious territory, five dairies founded the Gourmino in Langnau, Switzerland, in the Valley of Emme, with the intention of joining forces to market their products. Gourmino deals with the entire supply chain: from milk production to cheese processing and maturing. Milk is harvested only by local breeders, who run their dairies from generation to generation in total respect of nature and animals. They also have chosen not to use silage in order to obtain high quality milk. Cheese production takes place in small farm cheese factories, which still work in the artisanal way, often producing the ferments needed for processing in the same dairy, with a logic very far from that of the large industries dominating the Swiss cheese market. The cheeses are brought to the maturing premises at Langnau where affinage takes place. A short supply chain, to guarantee the quality of cheeses and to preserve the centuries-old tradition of this region of Switzerland.
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