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Location of cheese of the week: Gwitterkäse

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During the summer months, from mid May to mid October, is the time when this extraordinary Gruyère Alpage is made. At this time of year once the snow has melted, the farmers walk their cows up onto the high alpine pastures to take advantage of the abundant summer alpine grazing. It is here in the mountains, sometimes at an altitude exceeding 2000m in often ancient alpine chalets, that the cheesemaker works. It is the botanic diversity of the alpine pasture which gives the milk, and consequently the cheese, it’s distinctive flavour.