Ask any of our cheesemongers for a recommendation this time of year, and there’s a good chance you’ll end up walking away with an Alpine cheese. For centuries, the seasons have been marked by the cows’ and farmers’ movements up and down the mountains to take advantage of the flowering summer pastures high up in the Alps. Each of these cheeses has incredible, unique depth with a few unifying characteristics; they are buttery, nutty, rich and perfect for fall and winter weather.

This process of seasonal production is called Transhumance but is becoming rarer and rarer as cheese making is being commercialized. This year, we decided to partner with two different farmers in the Alps as part of the Adopt an Alp program to help support this centuries-old artisan tradition.

The Gantrischli dairy, located on Alp Steiners Hohberg, is run by 8 families using the milk of only 120 black and white cows. From this relatively small amount cattle, we’ve received 6 wheels of Swiss Raclette and 6 wheels of Vacherin Fribourgeois. This raclette is nuttier and stronger than any we’ve had in store before and if you’ve ever thought about trying to do a raclette dinner, now is the time! (We rent raclette machines to help you out) The Vacherin Fribourgeois, always on the stronger, more pungent end of Alpine cheeses anyway has intense fresh hay and rich milk flavor and a creamy, fudgy paste. Try adding this to a classic fondue recipe for an unforgettable twist.