This Bergkäse (or mountain cheese) is produced by a ten man team, fronted by Andreas Hinterberger, at Fromagerie de Montagne de Gais, in Switzerland. The dairy sits at 950m altitude, within the beautifully picturesque Canton of Appenzell, an area of rolling hills in the South Tyrol, which overlooks Lake Constance.
The milk for this cheese comes from 60 suppliers in the local area, each of the producers and herds is known closely by the dairy, and all the milk is from cows who live freely on the verdant mountains.
Huguenin Fromages are affineurs with their ripening cellars at Fort de la Tine, a military base built into the mountain during the 1940s. They brush, wash and turn their cheeses until they reach their optimal maturity and the desired flavour profile.
The dairy prides itself as a custodian of the natural environment they are surrounded by, and uses solar power to provide the energy required for cheese production. They are also fierce advocates for animal welfare and have very close relationships with the farmers and animals to ensure this is of the highest standard.
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