What makes our cheese so unique?

The first step in cheesemaking is pasteurization. After 30 minutes, the milk coagulates and becomes soft and gel-like in texture. The mass is then cut, stirred, and heated. The milk separates into whey and curd. In order to make our award-winning Grand Cru Gruyère, all of this is done in our signature copper vat. The copper induces a special flavor development that can only be found in our cheeses, as we have the only vat of this kind in the U.S.