Jurassic Gipfelkäse Raw Milk Cave-Aged

A cheese from the family business: This cheese has a long story to tell. It was developed by Michel Beroud, former cheese merchant and owner of the Rougemont cheese dairy at the foot of Gstaad, in the Enhaut region. Michel created the well-known Tomme Fleurette, an inimitable Swiss raw milk soft cheese. However, during peak season, when Michel Beroud had too much milk, he produced a small raw milk cheese, the 'Tome', following a unique recipe he developed, and then let it mature for several months in an old fort, the Fort de la Tine. Michel stored the milk in spring and sold the matured cheeses at Christmas. But with the increasing success of Tomme Fleurette, Michel stopped producing this cheese. At that time, his daughter Agnès, a cheesemaker who was later to take over the family cheese dairy, met Florian Spielhofer from Saint Imier, and thus everything turned out completely differently than planned. Agnès moved with her husband to the Swiss Jura mountains to produce Tête de Moine and other cheeses there. Michel sold the Rougement cheese dairy and passed on his 'Tomme' recipe to Florian. Florian produced his first cheeses, and Michel bought the Fort de la Tine to let his 'Tome' mature there. And transformed this cheese into the 'Gipfelkäse' (Summit Cheese): the summit of a meeting of two cheese families; the summit of a happy marriage; the summit of a natural maturing cellar in Fort de la Tine, a huge labyrinth in the middle of the mountains with a natural environment that gives this cheese a buttery texture, salt crystals, and a full, strong yet not aggressive taste. An incomparable cheese, the summum. Surprise your customers with this cheese rich in history.