Specialty Cheeses

Gruyère Alpage is made essentially as Gruyère was 100 years ago. From April through October, the tradition of transhumance takes place. During the springtime, cheesemaking families move their herds from the lowlands up to Alpine mountain chalets. The grasses, flowers and herbs flourish during the warm months, producing lush feed for the cows. Wheels of cheese are produced in the chalets during the season. Once the weather turns colder, the families and herds return to their lower altitude homes. Gruyère Alpage is fantastic when served with a bit of ham and grilled onion on toasted bread with fresh apple slices. Pair with a full-bodied Pinot Blanc or dry Gewürztraminer. On the red side, match the velvety texture with a Merlot or jammy, but well-aged red Zinfandel. Belgian Dubbel Ales, which have a malty quality, blend well with the soft, nutty and sweeter notes in the cheese.