Gourmino belongs to the cheesemakers. Our skills lie in the affinage of long ripened cheeses made from raw milk. We use only the best quality cheeses selected from our own dairies. Our dairies are family businesses that use fresh milk supplied daily by local farmers. The cheese makers not only care passionately about their craft, they also have the necessary experience spanning years of excellent work and life in cheese. The sale of our products provides an inspiration for the future of our cheese makers and their families. All our work together embodies the highest representation of Swiss cheesemaking.
An uncompromising quality strategy is the basis for the affinage
of long-ripened raw-milk cheeses – that is our specialty.
Traditional handcraft, generations of experience, careful, local
processing of fresh raw milk, rich flowering pastures, and
milk from happy cows are the basis for the perfect quality of
the cheese – these are the values and traditions we want to maintain
Gourmino is owned and operated by its cheesemakers.
We celebrate handcrafted cheeses from our own Switzerland Mountain and Village Dairies.
Our special talent is the cheese selection and affinage in our Emmental cellars and inside our Mountain Bunkers.
Our cheese selection always comes from the same Mountain and Village Dairies.
Our cheese provides unique stories and added values for the passionate cheese counter.
Gourmino’s common vision of “Cheese Crafted for the Connoisseur” is captured in the illustration on this card.
Sbrinz AOP is known as the oldest European cheese--the grandfather to parmesan reggiano, the tyrosine crystals in this cheese are spectacular. To this day, it is still produced as it was then: from fresh raw milk in a closed cycle of Swiss dairies and producers. Because the Sbrinz cows eat only grass and hay, the cheese contains no artificial additives…
In the idyllic village of Combremont-le-Petit in western Switzerland at 665 m above sea level. M., Michael has realized his dream of his own cheese dairy. With a lot of love and work, the cheese dairy from around 1851, which was in need of renovation, was brought back to life. The processes and procedures could be individually tailored to his…
Engelberg Cheddar is ripened for twelve months in the cellar of the Engelberg cheese dairy and washed by hand with salt and water. This gives Engelberg Cheddar its healthy, rustic-style rind. Unlike typical Cheddars, Engelberg is not ripened in foil. Handcrafted by Walter Grob at the mountain dairy Engelberg.
With its subtle and sophisticated taste, Le Gruye`re AOP is very popular all around the world. Produced since at least 1115 in the region surrounding the small town of Gruye`re, it is still made today in village cheese dairies according to the traditional recipe. This is a special selection.
With its subtle and sophisticated taste, Le Gruye`re AOP is very popular all around the world. Produced since at least 1115 in the region surrounding the small town of Gruye`re, it is still made today in village cheese dairies according to the traditional recipe.
Handcrafted by Hansruedi Gasser at the mountain dairy Oberei. AGE: 12 months. TASTE: Cauliflower with vanilla and toasted nuts. COLOR OF THE RIND: Gold-brown. TEXTURE: Fine and smooth, semi-firm. CRYSTALS: A few.