Seasonal product. Cheese making is a seasonal activity in the alpine pasture chalets. From May to October, the Swiss shepherds (Maître Armaillis) produce 2 to 3 cheeses a day. Each chalet is unique, as a result of its altitude, the slope it occupies, and its flora… and the cheesemaker’s expertise, which give the cheese its specificity. Out of the thirty or so chalets that still produce high mountain pasture Gruyère cheese, we have selected one produced on the Tissiniva pasture which lies at an elevation of 1632 m and is located in the commune of Val-de-Charmey, La Gruyère district, Canton of Fribourg. The alpage team is composed of Jacques Ruffieux, team leader, who handles production, and his son Valentin, who looks after the cows and maintains the pastures.