Le Gruyère AOP presents “Cheese Chat”, a podcast that brings you the best stories from Le Gruyère AOP.
Le Gruyère AOP has been protected under the AOP label for 20 years and we’re celebrating this milestone by making it the star of our first season.
Dairy farmers, cheesemakers and affineurs will be joining us to share their most memorable moments with you.
Le Gruyère AOP thanks you for listening.
Find Le Gruyère AOP online at:
Website: https://www.gruyere.com
Instagram: https://www.instagram.com/gruyere_aop
Facebook: https://www.facebook.com/GruyereAOP
In this episode, discover how Michelin-starred chef Romain Paillereau incorporates Le Gruyère AOP into his creative menu by staying off the beaten track.
Thanks to his creativity and innovation, the French chef has gained experience at the world’s most renowned institutions throughout his fledgling career, including Beau-Rivage Palace alongside Anne-Sophie Pic.
In this episode, chef Romain Paillereau, who recently received a Michelin star at his Restaurant des Trois Tours, reveals his secrets on making the perfect gratin. With a wealth of international experience and named “Romand of the Year” by Gault&Millau in 2017, he decided to move to Fribourg for the region’s rich variety.
For this third and final episode of the first season of Cheese Chat, we’ll be talking to cheese affineur Roland Sahli. What does he do? He takes care of Le Gruyère AOP over several months and selects the best wheels for maturation to produce varieties with more character.
For the second episode of our Cheese Chat podcast, we have the honour of hosting cheesemaker René Pernet. The cheesemaker is responsible for producing Le Gruyère AOP. More precisely, they oversee the process that transforms the milk into Le Gruyère AOP wheels before maturation.
