THE SECRET OF THE GRUYÈRE D’ALPAGE AOP.
Luscious green pastures with all kinds of flowers and herbs, the mighty Moléson in the background and wonderful views of La Gruyère region – that’s the scene on the high-level alp occupied by the Murith family. The family’s been here for five generations, making the tasty Gruyère d’Alpage AOP in the traditional manner summer after summer – and visitors staying in their B&B can experience the cheese making process.
THE CHEESE MAKING
The two cheesemakers, father Jacques and son Alexandre, have already been here some time – they get up at around five in the morning. The cheese making, which starts after the milking, uses some of the milk from the previous evening and the fresh milk from the morning. The raw milk is poured into a large copper vessel hung over a wood fire. Resembling the pots you see in the Asterix and Obelix cartoons, it holds 800 litres.
AROUND 150 DAYS OF HARD WORK
Every day between May and October, Jacques and Alexandre use all their experience, strength and attention to detail to turn the 800 litres into two wheels of cheese. That’s a good seven tonnes a season, or 250 wheels.
Attention: You can visit the alp only on demand and when you are staying at the Bnb of the family Murith.