OtR: Moléson-sur-Gruyères

Today was moving day.

After breakfast at the Hotel de Ville, we adjusted our departure time on the parking app, hauled our bags to the car park, collected the car, and headed off.

We had a stop to make before leaving the area … a cheesemaking demonstration in Moléson-sur-Gruyères, a village at the foot of the Moléson, the iconic mountain of the Fribourg Alps.

Even though we knew that the master cheesemaker would be explaining the process in French, we opted for this demonstration as it was billed as a glimpse into the more traditional method of cheesemaking. Arriving at the Fromagerie d’Alpage, we were given a handout explaining in English what we would be seeing, so all was good.

Here’s a quick overview for those interested …

* Traditional alpine cheese making starts with delivery of the milk at 7:30a, and is crafted in a cauldron over a wood fire.

* The type of cheese to be made determines which lactic ferments or starter cultures are to be added to the milk.

* The milk is heated to 32°C (89.6 °F) and then removed from the fire to add the rennet.

* After 30-45 minutes, the milk is checked to see if the curd has formed.

* Using a strainer and a cheese harp, the cheesemaker separates the curd from the whey.

* If making Gruyère, the cauldron is then returned to the wood fire and the contents are stirred continuously and heated to 57°C (134.6 °F).

* Two people work together to remove the cheese from the cauldron by sinking a hemp cheesecloth to the bottom.

* The contents of the cheesecloth are transferred into cheese molds and the cheese is marked with the date of production and the name of the fromagerie.

* The molds are pressed and turned over multiple times throughout the day.

* The cheese wheels are placed in a salt bath … 8-24 hours, depending on type of cheese.

* The cheeses are placed on shelves in the cellar, where the cheesemaker brushes them 2-3 times per week until the desired coloring is achieved.

* The cheese is then left to mature … 7-8 weeks for Petit Moléson; 9 weeks to 6 months for Vacherin; 5-6 months to 2 years for Latin du Moléson (or Gruyére).

We wrapped up the experience with a cheese tasting!

It might have been fun to see the final stage of the cheesemaking process — the ripening. Unfortunately, that session wasn’t until 3:45p and we had places to be. Next time!Read more