GRUYĆRE DāALPAGE
Fribourg, Unpasteurised Cowās Milk, Traditional Rennet
The high mountain cheeses are made between June & September, by small independent cheesemakers using very traditional methods & equipment in their mountain chalets. The flavours are savoury & almost toasty, from the Unpasteurised milk being heated in large copper vats over open wood fires which are located literally next door to the barn where the animals are housed. About 2 cheeses are made from the milk of 50 cows.
Ā
Fribourg, Unpasteurised Cowās Milk, Traditional Rennet
The high mountain cheeses are made between June & September, by small independent cheesemakers using very traditional methods & equipment in their mountain chalets. The flavours are savoury & almost toasty, from the Unpasteurised milk being heated in large copper vats over open wood fires which are located literally next door to the barn where the animals are housed. About 2 cheeses are made from the milk of 50 cows.
Ā
Original: $23.29
-65%$23.29
$8.15Description
Fribourg, Unpasteurised Cowās Milk, Traditional Rennet
The high mountain cheeses are made between June & September, by small independent cheesemakers using very traditional methods & equipment in their mountain chalets. The flavours are savoury & almost toasty, from the Unpasteurised milk being heated in large copper vats over open wood fires which are located literally next door to the barn where the animals are housed. About 2 cheeses are made from the milk of 50 cows.
Ā
