Alpine Cheese & Gruyère
A collection page of The Cheese Store of Beverly Hills | Domenico's Foods
About
Alpine cheese is what happens when a mountain village needs to turn a summer of milk into something that lasts the winter: big cooked-curd wheels, pressed hard and aged for months until they go nutty, brothy, and deep. Our cave aged Gruyère AOP does its time in the humid natural caves of Fribourg, where the wheels are washed and turned over and over while the paste turns dense and crystalline. That slow cure in the cave is the whole secret. The Comté ladder runs from a supple 12 month up to a 36 month selected by affineur Rodolphe Le Meunier (24 months is right in the sweet spot, in our opinion). Challerhocker, the name means “sitting in the cellar,” is cheesemaker Walter Räss's richer, denser take on the Appenzeller style, and Appenzeller itself comes in Silver and extra aged Black Label, washed in a famously secret herbal brine. Tête de Moine gets shaved into rosettes on a girolle so the aroma opens up. Alp Blossom arrives coated in alpine flowers. And Jasper Hill's Alpha Tolman proves Vermont speaks fluent alpine. Fondue or raclette night? French and Swiss raclette are both here, and the right fondue blend is usually two or three of these. Ask us. Cut to order in Beverly Hills and shipped cold to 48 states.