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  • The word alpage means "mountain pasture," and when used to talk about cheese, it means that the cheese is made with milk from cows that grazed on the wild flowers and grasses of alpine pastures during the summer months. Master cheesemaker Philippe Pasquier travels into the mountains with his herd in late May and produces, on average, about two wheels of cheese per day. This cheese obviously works in fondue, but we say let it take center stage on your cheese plate.

Gruyère d'Alpage Jeux de Quilles?

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