Etorki, meaning “origin” in Basque language, is a pasteurised sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black- or red-faced Manech ewes herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.
Cheese making in the Pyrenees region has been following a tradition that has remained unchanged for the last 4000 years. It requires the cheese to be pulp pressed but not cooked and slowly matured for a period of three to six months.
Etorki has a rusty, bumpy rind because of the molds formed during pressing. The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.
Pair Etorki with chardonnay, riojas or traditional, sparkling white wines.

Etorki

Bongrain

Swiss cheese from western Switzerland. Pressed half-cooked cheese with Pinot noir macerated crust.

Mont Vully affiné au Pinot noir

Bleu de Séverac

L’Etivaz is produced only in summer in the pristine pastures of the Pays d’Enhaut, in the canton of Vaud, a region at 3000-4800 feet in the Western Swiss mountains. L‘Etivaz was the first Swiss cheese to gain its AOP in 2000. It originated in the 1930‘s when Gruyère cheese makers were concerned about their traditional cheesemaking.

Every year, Gourmino visits the caves of the L’Etivaz Cooperative and tastes the L’Etivaz wheels from the different Alps. We makes a selection and reservation on the cheeses that fullfill our needs – we look for a particular taste profile that is authentic for the L’Etivaz. These wheels selected deliver light caramel and alpine flower notes,  balanced with  notes of savory broth and leeks. It exemplifies proper salinity and consistency that we want to offer for our customers. 

L'Etivaz AOP has to be made in a copper kettle on an open wood fire in this region! It is made completely by hand. In 2014 Frédéric Rosats L'Etivaz AOP was designasted the best L'Etivaz AOP at the Swiss Cheese Awards. This success reflects his passion in the craft of cheesemaking.

L'Etivaz

Gourmino

Tomme d'Abondance or Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. For centuries, this deep golden cheese has been made in mountain chalets, near the border between France and Switzerland. It is made exclusively from unpasteurised milk produced by the Abondance breed of cattle. Since 1990, the cheese has been enjoying the prestigious AOC designation. The handcrafted, wheel shaped cheese, is made using traditional methods only in the geographical area specified by AOC/PDO label.
It has a strong smell and an intensely fruity, buttery and hazelnut flavour, with balance of acidity and sweetness, followed by a lingering aftertaste. Unearth an aroma of nutty vegetation as you slice the cheese. However, remember the crust including the grey layer beneath, should be removed before eating. Firm but supple and slightly grainy, the texture of the ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber colour showing canvas marks. The affinage takes at least 100 days, so all the subtle aromas are realized.
Abondance can be eaten straight off, or added to salads or melted in Berthoud. A very special cheese, it pairs well with Malbec and Cabernet Sauvignon.

Abondance

Semi firm and creamy white nutty sweet and clean milky flavors

Kevin

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