In the idyllic village of Combremont-le-Petit in Western Switzerland, at 665 meters above sea level, Michael has realized his dream of running his own cheese dairy. With a lot of love and work, the cheese dairy, built around 1851 and in need of renovation, was brought back to life. The processes and procedures were built to his specifications, enabling him to bring forth his handcraft in the best possible way day by day.
With Michael, we have found a new master cheesemaker who fits both, the philosophy and the quality strategy of Gourmino and who identifes with it. Here, traditional craftsmanship is combined with modern and efficient production methods. The result is a constant high quality and consistent production of Le Gruyère AOP suitable for long ripening.
In addition to the traditional Gruyère, Michael also likes being creative and increasingly tries to invent new cheese specialties. He has absolutely succeeded in this with Bleu de Combremont.

Bleu de Combremont is made from cow’s milk that meets the requirements for Gruyère quality but is treated differently. Due to the blue mold cultures, the cheeses need to be taken directly from the salt brine to a cellar nearby, where they are ripened and maintained in compliance with strict climatic and microflora parameters. There the wonderful taste unfolds, and its one-of-a-kind appearance develops. Its special shape has already granted it the nickname “cinder block blue”.

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