Gruyère d’Alpage AOP Caves de la Tzintre from Fromage d’Alpage is a seasonal alpine cheese produced during the summer months on high mountain pastures in the canton of Fribourg. It is made from raw cow’s milk obtained from cows that graze on diverse alpine meadows rich in herbs and grasses, which strongly influence the aromatic character of the milk and the final cheese.
After traditional production in small alpine chalets using copper vats and long-established cheesemaking techniques, the wheels are transferred to the Caves de la Tzintre in Charmey for maturation. In these specialized cellars, the cheeses are regularly turned, brushed with brine, and monitored under carefully controlled conditions so that they can develop their structure and flavor during aging.
The maturation process gradually gives the cheese a firm, dense texture and a complex flavor profile characterized by nutty, herbal, and slightly fruity notes typical of alpine Gruyère. Because the cheese is produced only during the alpine grazing season, its production remains limited and closely linked to traditional mountain farming practices.
Gruyère d’Alpage AOP matured in the Caves de la Tzintre reflects both the terroir of the alpine pastures and the expertise of cooperative alpine producers represented by Fromage d’Alpage.
Producer
Fromage d’Alpage is an organization based in the canton of Fribourg, Switzerland, that brings together alpine producers involved in the traditional production of mountain cheeses such as Gruyère d’Alpage AOP and Vacherin Fribourgeois AOP. The group represents farmers and cheesemakers who produce cheese during the summer grazing season on high-altitude alpine pastures, where cows feed on diverse mountain herbs and grasses that influence the character of the milk.
These cheeses are made directly on alpine farms in small mountain chalets, often using traditional copper vats and time-honored cheesemaking techniques passed down through generations. In this context, the organization plays an active role in the production system by coordinating alpine milk production, cheesemaking practices, and the preservation of traditional methods specific to mountain pastures.
The cheeses are typically produced only during the summer months, when the animals graze freely in alpine environments, resulting in products known for their complex aroma and strong expression of terroir. Fromage d’Alpage also supports producers through collective promotion, quality standards, and the marketing of alpine cheeses, helping maintain the economic viability of small mountain farms.
In addition, it contributes to the preservation of alpine landscapes and pastoral traditions by promoting sustainable mountain agriculture. Through this cooperative model, the organization connects small-scale producers with wider markets while safeguarding the authenticity and identity of traditional Swiss alpine cheeses.
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