P'tit Saint-Faron

1. History

Mont Vully was created in 1994 by Ewald and Béatrice Schafer at the Cressier dairy in Fribourg canton, Switzerland, after taking over the facility in 1993, originally dedicated to Emmental.This innovative cheese quickly won over enthusiasts and saw production ramp up, fully replacing Emmental by 1998.

In 2006, Mont Vully Bio was crowned Swiss Cheese Champion at the Swiss Cheese Championships. The family, joined by sons Jonas and Matthieu, continues to develop this family product with worldwide renown, including medals at the 2022 World Cheese Championships.

2. Physical characteristics

It is a semi-hard paste cheese made from thermized organic cow's milk, with about 52% fat content.

The wheels feature an orange, brown, or black rind marked with a grape cluster and Fribourg flag, achieved through regular rubbing with organic Pinot Noir. Aging lasts 3-4 months for the classic version and 7-8 months for the Réserve.

3. Taste profile

Mont Vully offers a rich, complex flavor influenced by rubbing with Vully hillside red wine, imparting fruity and spicy notes.

The Réserve version, longer aged, develops a more pronounced character with intense aromas and a melting texture. Ideal for food-wine pairings, it balances creamy dairy notes with vinous flavors.

4. Production zone and period

Produced exclusively in Cressier, Fribourg canton, Switzerland, on the Mont Vully hillsides, from milk of grass- and hay-fed cows without silage, supplied by local organic farms.

Production is year-round without specific seasonal limits, though tied to alpine pastures. A modern new cellar was built to handle nearly 200 tons annually.

5. Certification

Certified Bio Suisse with strict standards for milk. The dairy holds IFS/BRC accreditation, international quality and food safety standards.

Recognized as Swiss Cheese Champion in 2006 and award-winner globally, without specific AOP but protected by its Swiss origin and reputation.