Where in the winter period many villages in the Alps grow into a winter sports mecca with tens of thousands of tourists, the same areas transform in the spring into peaceful green meadows with grazing cattle. Precisely the altitude, the lush grass mixed with dozens of flowers and herbs are the basis of high-quality milk and thus the perfect basis for the various cheeses that find their origin in and around the Alps. On the western side of the French Alps, we find the Alpin, a sibling of the Comté and the Gruyère, but originating from a small artisanal cheesemaker from the Massif des Bauges in the Haute-Savoie. Made from full, raw cow's milk in the period from April to September and aged for at least a year by the affineurs of Hennart. Full and fruity in taste with a hint of nut.
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