Our Cheeses

Le Combremont-le-Petit, Fromagerie Combremont

Our cheeses

Le Gruyère AOP and our specialties
Blumenwiese, flowering meadow

Our cheese specialties

Le Gruyère AOP Mild

Le Gruyère AOP Mild

Aged for 6 months in the mountain. Fruity, mild, with a typical note of hazelnut. Hard cheese with a creamy texture.

Le Gruyère AOP Surchoix

Le Gruyère AOP Surchoix

Aged for 12 months in the mountain. Fruity, spicy and creamy. Hard cheese with a slightly crumbly texture and salt crystals.

Le Gruyère AOP Réserve

Le Gruyère AOP Réserve

Aged for 18 months in the mountain. Fruity, full-bodied and aromatic, with notes of caramel. Hard cheese with a slightly crumbly texture and salt crystals.

Le Tommli

Le Tommli

Aged a minimum of 21 days. Soft, creamy, melting, with a sweet and fresh taste. Soft cheese, full fat made from thermised whole cow's milk, hand-washed with brine. Tomme of 400 or 650gr, with washed rind. Its rind is soft, fine and orange in color.

Le Bleu de Combremont

Le Bleu de Combremont

Aged for a minimum of 6 weeks. Creamy, tender, with a balanced peppery taste and hints of mushroom and umami. Soft marbled cheese made from thermised whole cow's milk, with double cream. Brick-shaped cheese of 1.5-2 kg. Its rind is blackened with vegetal charcoal, which acts as a protective layer.

Le Campagnard au vin rouge

Le Campagnard au vin rouge

Aged for a minimum of 21 days. Tender, creamy, melting, with a mild but full of character taste, with a typical goût du terroir. Soft cheese made from thermised whole cow's milk, washed and cared for by hand with red wine, sage and shallots. Tomme of 400 or 650gr, with washed rind. Its rind is dark burgundy in color.

Le Romarino

Le Romarino

Soft, creamy, melting, with a sweet and fresh taste, underlined by an intense aromatic herbal note. Soft cheese, full fat, made from thermised cow's milk. Square tomme cheese of 1700 gr, with washed rind. It is covered by hand with dry aromatic Provencal herbs (Sariette, Rosemary, Lavender, Anise, Marjoram, Basil, Thyme). Bronze medal winner at the Concours suisse des produits du terroir 2021.

Le Combramo

Le Combramo

Aged for 21 days. Tender, creamy, melting, with mild fresh flavor. Soft cheese made from thermised whole cow's milk, washed and cared for by hand with salt water. Square Tomme, 1700 g, washed rind. Its rind is soft, thin and orange.

Le Dzûyo

Le Dzûyo

Aged between 3 and 5 months. Mild, fresh and creamy goat aromas, with fruity flavours. Swiss semi-hard cheese, full fat, made from thermised goat's milk. Wheel of 6.5 to 7.5 kg, with washed rind. Silver medal winner at the WORLD CHAMPIONSHIP CHEESE CONTEST in the USA in 2020 and 2022.

Le Campagnard à l'Aïl des Ours

Le Campagnard à l'Aïl des Ours

Aged for a minimum of 21 days. Tender, creamy, with notes of fresh wild garlic. Soft cheese, fullfat, made from thermised cow's milk, washed and cared for by hand. Tomme of 400 or 650gr, with washed rind. Its paste is mixed with chopped wild garlic.

Le Combier

Le Combier

Aged between 4 and 6 months. Fruity, with a sweet, slightly bitter taste. Semi-soft raclette cheese, full fat, made from thermised cow's milk. Round or square wheel of 6.5 to 7.5 kg, washed rind. Its cream-colored paste is supple and fine and offers a perfect melting.

Mont Petit Michel

Mont Petit Michel

Aged between 6 and 12 months. Fruity, sweet and delicate flavors. Semi-soft cheese, full fat, made from thermised cow's milk. Wheel of 6.5 to 7.5 kg, washed rind. Its natural rind has a consistently orange-beige color.

Le Crémoso

Le Crémoso

Aged between 4 and 6 months. Fruity, with a frank taste, notes of hazelnut and a very slight bitterness. Semi-soft cheese, full fat, made from thermised cow's milk. Square wheel of 6.5 to 7.5 kg, washed rind. Its cream-colored paste is fine, supple and melting.