Jean Marie Dunand 26 month Gruyere Cheese

Frédy Girardet, the best chef that Switzerland has ever had whose name is etched in gold in the history of gastronomy, recommended to us in the early nineties the cheese manufacturer E. Richoz (+41.026-9127286), in La Tour-de-Trême, just a few steps away from Bulle. Here we found the best Vacherin Mont d’Or, the best Vacherin fribourgeois, and the best Gruyère, in short, the “crème de la crème” of international cheese.

This Gruyère, found five minutes from the town by car, was chosen, microscopically selected by Edmond as one of the great emblems of his establishment. It is aged for 26 months, which gives it a creamy yet crystallized texture. In the mouth, intensity is blended with finesse, delicacy with persistence, knowing what distinguishes the very best cheeses: an exceptional base product. The quintessence of cow milk; famoos!