L‘Antoine, the Cheese-Artist
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L'Antoine Raclette
Divine melting texture and a flavour that reminds you of freshly picked herbs and lush flower meadows. -
L'Antoine, Extra hard Swiss alpine cheese
During 36 months of maturing, it develops an incomparable flavour of fresh Alpine herbs and flowers.
How a shepherd from the Swiss Alps became a cheese legend
Antoine lived in the Gruyère region in the 17th century. At this time, mercenaryism was disappearing, and new sources of income were being sought. Cheese, the gold of the Alps, was one such source.
Cheese production with rennet has been popular in Europe since Roman times. In the Alps, in the area of the Counts of Gruyère, this tradition has been maintained and refined.
In his youth, Antoine from the Gruyère region was a mercenary for the King of France. However, he suffered such homesickness that he resigned from the service. After his return, he followed in his father’s footsteps as a shepherd and cheese maker. They were true artists back then as they had no modern equipment, such as thermometers or PH meters, and had to rely entirely on their senses. Antoine was one of the first to vary and record his recipes. In doing so, he could refine his cheeses, guarantee consistency and train many more cheesemakers.
As a result, he also exported his unique cheeses to neighbouring countries. Initially, he supplied the army of the King of France and then expanded the exportation to Lombardy. In an annual cheese competition, the best cheesemakers were determined, and only they were allowed to produce for Antoine.
Four hundred years later, the family of affineur Walo were looking for a new cheese from the Fribourg region and came across the legend of Antoine. Fascinated by this story, they adapted his recipes slightly, without changing the original character of the cheese, and marketed them under the name L’Antoine the Cheese-Artist.
How a shepherd from the Swiss Alps became a cheese legend
Antoine lived in the Gruyère region in the 17th century. At this time, mercenaryism was disappearing, and new sources of income were being sought. Cheese, the gold of the Alps, was one such source.
Cheese production with rennet has been popular in Europe since Roman times. In the Alps, in the area of the Counts of Gruyère, this tradition has been maintained and refined.
In his youth, Antoine from the Gruyère region was a mercenary for the King of France. However, he suffered such homesickness that he resigned from the service. After his return, he followed in his father’s footsteps as a shepherd and cheese maker. They were true artists back then as they had no modern equipment, such as thermometers or PH meters, and had to rely entirely on their senses. Antoine was one of the first to vary and record his recipes. In doing so, he could refine his cheeses, guarantee consistency and train many more cheesemakers.
As a result, he also exported his unique cheeses to neighbouring countries. Initially, he supplied the army of the King of France and then expanded the exportation to Lombardy. In an annual cheese competition, the best cheesemakers were determined, and only they were allowed to produce for Antoine.
Four hundred years later, the family of affineur Walo were looking for a new cheese from the Fribourg region and came across the legend of Antoine. Fascinated by this story, they adapted his recipes slightly, without changing the original character of the cheese, and marketed them under the name L’Antoine the Cheese-Artist.