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 needs, so that he can optimally use his craft day after day.
In Michael we have found a new cheesemaker who fits both the philosophy and the quality strategy of Gourmino and who can identify with it. Here, traditional craftsmanship is combined with modern and efficient production processes. This results in a high quality and consistently storable Le Gruyère AOP.
In addition to the traditional Gruyère, Michael also likes to live out his creative streak and is increasingly trying out new cheese specialties. He did this extremely well with the Bleu de Combremont.