by admin | Feb 1, 2023 | Tête de Moine
To taste the Tête de Moine AOP, do not cut the cheese but scrape it into very fine rosettes. Indeed, scraping modifies the structure of the paste; the surface of the cheese brought into contact with the air is increased, which particularly enhances the typical aroma...
by admin | Jan 12, 2023 | Gruyère
Description This popular hard cheese has been made from swiss cow’s milk in the vicinity of the town of Gruyères in Switzerland for several hundred years and is still produced today in village cheese dairies in French-speaking Switzerland according to a...
by admin | Jan 12, 2023 | Gruyère
Description Gruyère AOP Margot Réserve owes its intense aroma to its maturation period of more than 10 months in cellars in natural caves. Its taste is full-bodied and fruity and it has a firm and slightly crumbly texture. A selection and a family know-how since 1886....
by admin | Jan 12, 2023 | Gruyère
Description Matured between 12 and 18 months, Gruyère AOP Margot Excellence develops a rather full-bodied character with a caramelized impression, while maintaining a good balance. Its paste is slightly crystallized and ivory colored. This Gruyère has a beautiful rind...
by admin | May 1, 2022 | Gruyère
Description Gruyère d’Alpage DPO Margot is produced from mid-May to mid-October on the mountain pastures. It owes its fine and typical taste to the great variety of pastures and alpine flora, as well as to the first quality raw milk of the cows. Its taste varies...
