The milk is a natural resource containing the nourishing elements indispensable to a healthy and well-balanced diet. Therefore, cheese dairy Bühl specialises in the following production:

Cheesemaster Yvan Aeby has revived this ancient art, presenting you 8 centuries of tradition on your table.

Situated in the natural cradle of greenery where the Swiss Gruyere cheese was born, the cheese dairy Bühl immortalizes scrupulously the tradition of cheese making and produces, day after day, a fine cheese of exceptional quality.

Gruyere "Lac Noir" is a firm cheese but supple texture made from unpasteurised milk. The colour is ivory but may vary according to season. It rarely presents with holes. The rind is dark gold. It remains in damp cellars for 6 - 24 months during which time a unique fruity flavour develops. Its incredible aroma is capable of seducing any gourmets.

With age, complex more powerful overtones evolve. The texture becomes finer and the rind darkens to brown.

Characteristics of Gruyere

  - Aspect: round form
  - Weight: approx 35 kg
  - Diameter: 62 cm
  - Height: 10 à 12 cm
 
 
 
Our versions of Gruyere

age 6-8 months. Primary and middle flavours are floral. The texture gives rise to a slightly longer form.
 
age 10 - 12 months. Taste and aroma more advanced and complex.
 
age 20 24 months. Spicy taste and aroma very pronounced with extraordinary development. The texture evolves to a remarkable finesse.

Presentations:

Gruyere Lac Noir can hold pride of place on your cheese board. In cubes you can present it as an aperitif. When grated, it is the basic ingredient of your Fondue. Grated Gruyere Lac Noir may also be added to a sauce or sprinkled onto a gratin. Actually, Gruyere is the most eaten cheese in Switzerland.

As all great Swiss traditions, Mountain Cheese takes its origin out of legends. Mountain dwellers made this cheese for hundreds of years in the Lac Noir region, but unfortunately production died out in the 1930's.

Since 2002 Mountain Cheese Lac Noir has been protected by a Registered Guarantee. The rules and regulations that protect this unique product cover the entire chain from feeding of herds right through to the moment when the cheeses are ready to leave their cellars.
In the cheese dairy Bühl, the production of Mountain Cheese is made with a modern infrastructure which assures a constant quality of production while allowing to preserve traditional recipes.

You are assured of a unique, genuine product derived from the original recipe handed down through centuries.
The cheese is fairly firm, made from unpasteurised milk, the texture supple, colour ivory but seasonal variations may alter the shade. It has very small holes of 1-2 mm diameter. The flavour is spicy and aromatic.

Presentations:

Mountain Cheese "Lac Noir" will hold it's own on your cheese board. Its use is limitless - eaten at any time or used in cooking. It brings a subtle flavour to your Fondue.

Coming from a geographically protected area (IGP), Vacherin Fribourgeois Lac Noir is of a distinguished type.

The texture is fine, almost melting, and of distinctive taste and smell - rich in character but fruity - long in the mouth as a wine master would pronounce. In cheese gastronomy it is in the premier league.

of fruity taste, rich character and long in the mouth. This noble cheese may be eaten as a slice or used in your Fondue.
 
reinforces it's characteristics and produces an important cheese with appetising aroma. You may use it for dessert or in your Fondue.

Presentations:

"Vacherin fribourgeois Lac Noir" has its place on your cheese board in small cubes for an aperitif.
Grated, try adding to a sauce or on a gratin dish. It makes a remarkable Fondue combined with Gruyere Lac Noir. (See recipe)

At cheese dairy Bühl, we are continually looking for new products to present to a discerning public. This cheese is becoming popular with younger customers and is ideal for picnics and quick snacks.

Oberschröter is a cheese with a middle hard texture and rather supple structure. Brown - yellow rind, soft and creamy texture. Rich in fat, slightly acid at the first stage of its maturation but does not miss complexity afterwards.

Presentations:

Snacks at any time of the day. Housewives, top up your Calcium! Take it on your picnics, make sandwiches, or serve it on your cheese board.

Isn't it fun to invite your friends for a fondue! Or make a change and plan a Fondue just for the family from time to time. Thanks to cheese dairy Bühl its now possible!
Don't become a statistic and fall prey to osteoporosis in later years, with the misery of fractures and back pain. Build healthy bones and teeth with Calcium rich cheese. Now!

Vacherin and Gruyere Lac Noir meet to give you an unforgettable meal. Melting slowly into each other, they make a gourmet out of us all. Relatives and friends also "meet and melt" for a memorable occasion.

Creamy and smooth the fondue "Vacherin fribourgeois Lac Noir" is a product according to the real recipe of Fribourg. Its a low temperature fondue, 50°C, where water is used to replace the wine. Therefore, it's suitable for young children. Using Vacherin "Lac Noir Harmony" a gourmet will recognize the savour of this speciality.

Preparation of our fondues:

Rub a heavy saucepan with a clove of garlic. Then add per person 200 - 250 gr of fondue mixture and 1/3 of the weight in cheese of dry white wine. Keep mixing constantly and cook the whole at low temperature.

Before serving, please add according to your taste, a small quantity of kirsch (cherry alcohol) and pepper.

Important:
For the "Vacherin fribourgeois Lac Noir" contrary to the other fondues never exceed the temperature of 50 °C during the preparation or on the table.

Presentation of our fondues:

You can now pass to table. Put your saucepan of fondue on an adjustable spirit burner (or any other source of heat). Keep watching that your fondue continues to boil slowly (except for the fondue Vacherin Lac Noir). Serve the bread cut roughly in dices, a glass of sparkling and dry wine or some rather strong black tea.
When you dip your dices of bread into the fondue, take advantage to mix it two or three times. Your fondue will remain creamy and you avoid that it sticks to the bottom.
Bon appétit!

Composition of our fondues:

Besides the cheese, according to the descriptions of the different fondues, you will only find 2 gr of european cornflour (natrual grains) per 100 gr in our fondues. The fondue with spices contains the following: Provencal Spices, Paprika, chives and garlic.

Energy and nutritional values of our fondues:

*100 gr contains approx:
	-1035 KJ (245 Kcal) -Protein 17 - 20 gr -Fat 17 - 20 gr -NaCl 0.8 -1.1 gr (cooking salt) -Calcium -Phosphorus