Le Gruyère d’Alpage AOP is produced from mid-May to mid-October on the mountain pastures. Fine, tangy and fruity, with a more or less salty note, it owes its typical taste to the great variety of pastures and alpine flora, as well as to the first-rate raw milk of the cows. Its taste varies according to its age.
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'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
Le Gruyère d’Alpage AOP is produced from mid-May to mid-October on the mountain pastures. Fine, tangy and fruity, with a more or less salty note, it owes its typical taste to the great variety of pastures and alpine flora, as well as to the first-rate raw milk of the cows. Its taste varies according to its age.
