L'Antoine the cheese artist, Alpage 36 Month
This alpine cheese is produced on a wood fire in the summer and easily equals perfection. During 36 months of maturing, it develops an incomparable flavour. Every bite is a feast for the senses; it unfolds the flavour of fresh Alpine herbs and flowers. Immerse yourself in the ambience of a warming wood fire in the alpine hut. The flavour is at its best when served in wafer-thin shavings.
Insider tip: Add 2-3 shavings of this exceptional alpine cheese with your fondue and experience a unique flavour.
L‘Antoine the Cheese-Artist in Chebetô (Simmental)
When the neighbouring Chebetô, today‘s Simmental, heard that a gifted cheese artist in the Gruyère had come to fame, a delegation was sent there. This led to a collaboration: Antoine imparted his recipes to the cheesemakers in the Simmental, and in return, they sold him their best cheeses.
When Antoine enquired in the Simmental the following summer how the cheeses from last year were, the cheesemakers described it as excellent flavour, but full of cracks and holes. Antoine taught them the most important cleaning practices because he wanted to produce hard, resistant cheeses. He showed the astonished Simmental shepherds every step. They were taught to control the rennet, regulate the temperatures, cut the curd correctly and adhere to the timings exactly. The cheeses were, as hoped, compact and robust. To give them more flavour, Antoine left the cheeses in the salt bath for almost a week.
These cheeses are still produced today on a wood fire, according to Antoine‘s recipes in the Simmental and throughout the Bernese Oberland. We offer two of these extraordinary fruity
cheeses: 12-month-old alpine cheese and 36-month-old alpine-old alpine cheese.
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