Gruyère Alpage (Swiss Raw Cow's Milk Cheese)

(1 review)
$22.95 - $44.95

Why We Love It

Hand-made by a small producer in a small buron high up in the mountains, this strong Alpine cheese has a deeper, funkier Gruyère experience than most others available in the States. Learn more

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The term alpage that is used to distinguish this Gruyère is an important one in the world of cheese. As with the term fermier, or farmhouse, in France, alpage connotes a qualitative difference from other cheeses. Alpage means mountain pasture, and when used to describe a cheese, it means that the milk is taken from the cows only during the warmer months, when the herd is able to graze on the wild flowers and grasses of the alpine pastures.

While the term specifically applies to the grazing area of the cows, in this case, it also means that the cheese is hand-made by a small producer in a small buron high up in the mountains. All of these factors come together to produce a strong cheese with a deeper, funkier Gruyère experience than most others available in the States.

You could use this in your fondue, but we prefer it as the centerpiece of our cheese plate. Pair with toasted nuts and dried fruits.

Country of Origin
Switzerland
Region
Gruyère
Type of Milk
Cow

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

  • 5
    Amazing Gruyere

    Posted by Morgan M. on Jan 27th 2022

    This Gruyere made with summer's milk blows others out of the water. It's complex and fruity, perfect for snacking or fondue.

Description

The term alpage that is used to distinguish this Gruyère is an important one in the world of cheese. As with the term fermier, or farmhouse, in France, alpage connotes a qualitative difference from other cheeses. Alpage means mountain pasture, and when used to describe a cheese, it means that the milk is taken from the cows only during the warmer months, when the herd is able to graze on the wild flowers and grasses of the alpine pastures.

While the term specifically applies to the grazing area of the cows, in this case, it also means that the cheese is hand-made by a small producer in a small buron high up in the mountains. All of these factors come together to produce a strong cheese with a deeper, funkier Gruyère experience than most others available in the States.

You could use this in your fondue, but we prefer it as the centerpiece of our cheese plate. Pair with toasted nuts and dried fruits.

More Information

Country of Origin
Switzerland
Region
Gruyère
Type of Milk
Cow

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

  • 5
    Amazing Gruyere

    Posted by Morgan M. on Jan 27th 2022

    This Gruyere made with summer's milk blows others out of the water. It's complex and fruity, perfect for snacking or fondue.