Gruyère d’Alpage AOP Tissiniva 2025

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, his wife Maryline and his son Valentin. Together they produces a cheese of excep ional quality, which is nothing like a Gruyère from the plains. His passion for his craft is inevitably reflected in his cheese, which offers a beautiful range of flavours. Melting paste, with slightly smoky flavour, characteristic animal note, peppery finish.