The soil.The air.The grass.The cheese
The road to the connoisseur's heart leads through Switzerland
Nature’s influence on the taste and quality of cheese is fascinating. The alpine environment, with its clean air and diverse flora, truly affects the milk and, consequently, the cheese. Small scale is a prerequisite. When that knowledge and respect for craftsmanship are passed down through generations, the result becomes something truly special. The soil, the air, the grass, and ultimately, the cheese – a true union with nature.
Newsflash! 🏆🇨🇭🥇Pius Hitz world champion WCA 2025!
Pius Hitz – World Champion with his Gruyère!
On the 13th of November, more than 5,200 cheeses competed in the World Cheese Awards, held in Bern for the first time ever in Switzerland. Out of them all, one Swiss cheese rose to the very top: a Gruyère AOP from BergKäserei Vorderfultigen, crafted by Pius Hitz that we have chosen as producer for our Gruyère Noir.
We are incredibly proud and happy to offer our customers in Sweden the Gruyère AOP Noir, aged 16 months, from none other than Pius Hitz himself, the producer that we selected for our Gruyère Noir.
Contact our partner Hugo Ericson Ost for more information on availability and our extended range.
Warm and proud congratulations, Pius! 🧀
🇨🇭🏔️🇨🇭Le Gruyère D’Alpage AOP – taste of the alpine summer
In September, we launch our Gruyère D’Alpage AOP. This summer variation of Gruyère from certified alpine pastures is made from the very finest milk. The higher up in the mountains the cows graze, the more herbs in the pasture; the more varied the pasture, the better the milk = a finer cheese with more omega-3 fats and richer flavors. No additives or feed concentrates – only content cows that can live to be over 20 years old.
We have chosen a new producer, Fabien Kolly (former world champion), who makes the cheese up at Alp Montasson:
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“My name is Fabien Kolly. During the summer months, my wife Sonja, our three children, and my mother move up to the Montasson alp, situated at 1,013 meters above sea level. The cheese is produced in the original, artisanal way – over an open wood fire. This gives every wheel its unique character, a flavorful heritage from the mountains that we proudly carry forward.”
