Fleur des Alpes

1. History

Fleur des Alpes is an iconic cheese made in Switzerland, primarily in the Canton of Fribourg by Fromagerie Moléson since 1965. The dairy collects milk from nearly 70 local producers, blending cow, goat, and sheep milk to create this unique product. Inspired by Alpine traditions like Tyrolean Tomme aux Fleurs, it reflects ancestral mountain know-how.

2. Physical characteristics

This semi-hard paste cheese features a wheel of about 6 kg, with a natural rind rubbed with dried Alpine flowers that infuse floral aromas to the core. The uncooked pressed paste is pale yellow to ivory, with a supple, slightly elastic texture after 2.5 to 5 months of aging. The flowers give it a distinctive appearance and natural finesse.

3. Taste profile

Fleur des Alpes offers a rich, floral taste profile with intense fruity notes and Alpine flower aromas enhanced by traditional aging. Its flavor is balanced, mild with a light lactic acidity, and a lingering mouthfeel marked by herbaceous and creamy nuances. Perfect for lovers of complex Alpine cheeses, enjoyed alone or on a board.

4. Production zone and period

Produced exclusively in Switzerland, in the Canton of Fribourg and surrounding Alpine regions, it draws character from mountain pastures. Production mainly spans late May to early October, during the summer grazing season when herds feed on high-altitude flowery grasses. Though Swiss, its Alpine spirit echoes neighboring Savoyard traditions.

5. Certification

Fleur des Alpes benefits from organic certifications for some versions, like those using thermized organic cow milk at 34% fat. It lacks a specific AOP but adheres to rigorous Swiss traditional methods. Production emphasizes vegetarian quality and selected lactic ferments.