Produced in the village of Belfaux, Gruyere Belfaux captures the dense and savory character of older Gruyere in a custardy, creamy 6 or 8 month variety.
The family owned and operated dairy purchases milk from 10 contributing dairy farms, a unique business arrangement in the region known for its co-operatives. The cheese also utilizes from lab culture and house-produced stomach cultures and rennet.
It is dry salted for a few days, a rarity in modern Gruyere production and leaves for Fromage Gruyere in only about 6 weeks due to the relatively cramped original cellar. After a short aging period, cheeses are diverted into 6 month and 8 month batches.
The result is a Gruyere ideal for eating out of hand, but also for most traditional applications- Fondues, etc, while exhibiting the character of its cheesemaker and dairy.
Fromagerie Belfaux is located in a somewhat densely populated commercial district in Belfaux, about 5 minutes outside of the city of Fribourg.
The dairy is privately owned by the Eggertswyler family, with father and Master Cheesemaker Michel currently overseeing the dairy and its transition to his son.
Belfaux uses milk from about 10 dairies, depending on the season and their needs. They supplement Gruyere production with some Vacherin Fribourgeois, a common practice in the region. In 2013, the family purchased a new press capable of producing either cheese.
In addition to the dairy, the property features a small shop offering a variety of regional cheeses and a house-packaged fondue shreds vending machine that reputedly needs refilled 2-3 times a day during the holiday season.
FORMAT 73 lb wheel
TYPE Cooked/pressed Washed rind
MILKRaw cow, Red & Black Holstein, 10 contributing herds
RENNET Traditional calf stomach produced on site
PRODUCER Michel Eggertswyler, Fromagerie Belfaux
AFFINEUR Gérald Roux Fromagerie Gruyere S.A.
REGION Canton Fribourg Switzerland
AGE 6 months, 8 months