Gruyère d’Alpage – Alpage de la Givrine Produced by the Pradervand family, Jura Vaudois, Switzerland
Overview Gruyère d’Alpage from La Givrine is a true summer treasure, produced only during the alpine season in the high pastures of Saint-Cergue, in the Jura mountains of Vaud. This Gruyère is made in small batches by the Pradervand family at 1,222 meters above sea level, following strict AOP guidelines and age-old methods. Everything about this cheese speaks of the land: the altitude, the flora, and the rhythm of the season.
Key Facts
Origin: Canton of Vaud, Switzerland
Milk: Cow (raw milk)
Rennet Type: Non-animal rennet
Style: Semi-hard, cooked curd
Classification: Farmhouse
Shelf Life: 7-10 days, this product is cut to order
Goes well with: Dry Oloroso Sherry, full-bodied and aromatic white wines
Similar cheeses: Fort Aged Comte, Swiss Gruyère, L’Étivaz
Details
Heritage La Givrine is not just a fromagerie, it's an alpage: a high mountain pasture activated only in summer. The Pradervand family leads the herd up when the snow melts and the wildflowers bloom. Cheese is made between June and September, just like in the old days, with milk from cows grazing exclusively on fresh alpine grasses and herbs — no silage or concentrate. The result is a Gruyère with extraordinary depth and a distinct identity.
Texture & Taste Firm yet supple, with a rich, pale golden paste, this Gruyère has a concentrated flavour profile. Expect deep nuttiness, subtle notes of roasted hazelnuts, warm alpine herbs, and sometimes a touch of wild mushroom or dried meadow flowers. Crystals may appear with age, bringing a welcome crunch and a lingering savoury finish.
Pairing Suggestions This Gruyère d’Alpage loves complexity. Try it with a dry white wine from the Jura or Savoie — such as a Roussette, a Chasselas, or even a vin jaune. For a red, go for something with finesse and alpine freshness, like a Mondeuse or a lighter Pinot Noir. It also shines alongside cured meats, toasted walnuts, or just a thick slice of country bread with butter.
The Story in a Bite
Alpage de la Givrine's Gruyère is not simply a cheese — it’s a postcard from the Jura mountains, captured in milk and aged to perfection. Each bite speaks of the altitude, the rhythm of the summer herd, and the hands of the cheesemaker rising early to stir the vat as mist lifts off the pasture.
Dietary
Ingredients: Raw cow's milk, salt, cultures, animal rennet.
