L'Antoine the cheese Artiste, Alpage 12 month
12-month Swiss alpine cheese from L‘Antoine the Cheese-Artist
This alpine cheese, made from raw milk, is far more than just a simple raw milk cheese. It is a piece of history that dates back to the 17th century, as it is still manufactured on a wood fire in the Alps in the Bernese Oberland, based on the recipe of L‘Antoine, the Cheese-Artist.
Every bite unfolds a distinctive flavour of fresh-alpine herbs and flowers, along with a touch of a cosy wood fire. The pleasant flavour of this cheese makes it a special treat that goes perfectly with a variety of beverages, from light white and red wines to fresh beer or spring water and fruit juices. If you are looking for a special flavour experience, then you should absolutely try this alpine cheese!
L‘Antoine the Cheese-Artist in Chebetô
When the neighbouring Chebetô, today‘s Simmental, heard that a gifted cheese artist in the Gruyère had come to fame, a delegation was sent there. This led to a collaboration: Antoine imparted his recipes to the cheesemakers in the Simmental, and in return, they sold him their best cheeses.
When Antoine enquired in the Simmental the following summer how the cheeses from last year were, the cheesemakers described it as excellent flavour, but full of cracks and holes. Antoine taught them the most important cleaning practices because he wanted to produce hard, resistant cheeses. He showed the astonished Simmental shepherds every step. They were taught to control the rennet, regulate the temperatures, cut the curd correctly and adhere to the timings exactly. The cheeses were, as hoped, compact and robust. To give them more flavour, Antoine left the cheeses in the salt bath for almost a week.
These cheeses are still produced today on a wood fire, according to Antoine‘s recipes in the Simmental and throughout the Bernese Oberland. We offer two of these extraordinary fruity
cheeses: 12-month-old alpine cheese and 36-month-old alpine-old alpine cheese.
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