A wonderful creation in the M. Grossrieder range, resulting from very close collaboration between our Master Cheesemaker and the teams at Fromagerie Moléson. This cream cheese, as the Swiss like to call it, is made from mountain milk produced in the canton of Fribourg. The farms are located around the famous Mount Moléson in the Pre-Alps of Fribourg, which peaks at an altitude of 2002 meters. To make the Saint Michel, the cheesemaker must first enrich the milk with crème fraîche. Once enriched, the milk is left to mature for a few hours to ensure the cream is evenly blended, and allow the bacteria that will contribute to the maturing process to develop. The manufacturing process is very tricky, because when milk is enriched with cream, the curd is more likely to spoil. Once drained, lightly pressed and dipped in brine, the cheeses are stored in a cold maturing cellar. Here, our masterpiece is regularly rubbed, and left to age for 4 months. The Saint Michel is a cheese full of character, with a superb length on the palate, a particularly delicious and creamy cheese that can be enjoyed at any time. Its beautiful dark rind, its markings on the heel and its original shape, which means it can also be cut into generous portions, will add character to your display, and generate additional sales, obviously.