Reference: GRUVO25

Gruyere AOP Vounetz 2.5kg

Seasonal product. In the alpine huts, production only occurs seasonally, from May to October, the Maître Armaillis produce 2 to 3 cheeses daily. Each hut has its own uniqueness due to its altitude, slope, flora... and the skill of the cheese master who imparts its distinctiveness to the cheese. Out of the approximately thirty huts that still manually and traditionally produce Alpine Gruyère using copper kettles, we have selected 2 Fribourg alpine pastures for you: Vounetz and Tissiniva, as well as a Jura pasture: Les Grands-Plats de Vent. In the canton of Fribourg, raw milk is heated over wood fires, while in the Jura, a steam boiler is used.