It all begins with the milk. In order to make this cheese, local artisans use fresh, raw milk from Fribourgeois cows. Moreover, the cows graze on Alpine grass and wildflowers from late spring to summer.

Presently, there are only a small number of artisanal cheesemakers who are authorised to make this cheese. As a matter of fact, they release it for consumption at different ages. Indeed, you can enjoy the Classic at 6-12 weeks. And Rustic up to 25 weeks.