Antoine der Käsekünstler, Graf Antoine kräftig-delikat
Halbhartkäse mit natürlicher Rohmilch aus den Bezirken Gruyere und Glâne hergestellt. Ein kräftiger Käse ideal als Dessertkäse oder für die warme und kalte Küche.
Der Käse für die Heimat, den Frieden und die Jugend
Der Graf Antoine weckt die Sehnsucht der Menschen nach Heimat und Frieden. Nach einem Rezept von Antoine dem Söldner und Hirten im 17 Jh.
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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.
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