selected & proved Vallée Brebidoux EXCLUSIVELY BY GOURMINO

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Julian Curtis
6 years ago
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1 Vallée Brebidoux EXCLUSIVELY BY GOURMINO

2 The Story

3 La Fromathèque not just a cheese dairy Because of both their interests in sheep s milk products, Yan and Bertrand decided to join forces to achieve a common vision and to use their cheese making and affinage talents to promote the local village dairies of the Val de Bagnes. In 2011 they built La Fromathèque located in the little town of Martigny in the Valais. The modern production is led by Yan who uses around liters of local sheep and goat s milk which are processed to about 10 cheese specialties of their own. He is continuously developing new products. The approximately 15 tons of cheese per year are matured in their in-house cellar and sold locally. Bertrand, the passionate and experienced commerçant (cheese merchant) and cheesemaker, takes care of the sale of their own and selected regional cheeses. Additionally, Yan and Bertrand operate their boutique shop with regional wines and other local specialties. They can be tasted in the integrated wine and coffee bar, while watching the production of the goat and sheep s milk cheese. The boutique shop La Fromathèque is a must do experience when visiting this reemerging cheese region.

4 Val de Bagnes

Home of 800 sheep The Val de Bagnes is a pristine Swiss nature reserve, known for its glaciers and white mountain giants. It also happens to be home to 800 sheep.

5 Home of 800 sheep The Val de Bagnes is a pristine Swiss nature reserve, known for its glaciers and white mountain giants. It also happens to be home to 800 sheep. The sheep live on the alps and travel up to meters above sea level during the summer months. Not all sheep are appropriate for the partly hard life in the Alps. For this reason, the shepherds Jean-Luc and Emile chose the particularly robust Basco-Béarnaise breed, which is unique in Switzerland. Father Jean-Luc and his son Emile Deslarzes live as shepherds in the Alps of the Val de Bagnes bringing the daily fresh milk for processing to La Fromathèque. Their way of life is extraordinary, but particularly impressive is the satisfaction and peace that they radiate.

6 Product details

7 Product details Affinage Vallée Brebidoux is made of 100% Bio sheep milk, matured in the ripening cellar of La Fromathèque. Shortly before being delivered to customers, the Vallée Brebidoux wheels are transferred to the Gourmino cellar in Langnau im Emmental. The cellar master and cheese affineurs check the quality of the cheeses once more and prepare them for delivery. Product details Raw ingredients Fresh and raw alpine sheep milk (no silage). The use of any form of additives or genetically modified ingredients is strictly forbidden. Fat content: 45 % FDM, cream level Weight per wheel: approx. 3 kg (6 lb) Nutrition values (per 100 g): Water 37 g Protein 23 g Fat 36 g Minerals 4 g Calories 414 kcal Joules kj Age: 3-9 months Taste: Typical after sheep, not intense Color of the rind: Yellow-orange Texture: Smooth, silky and fine Crystals: No

8 Yan Sutterlin

Yan Sutterlin cheesemaker and co-owner of La Fromathèque dairy Sometimes cheesemakers are born, not made. As a skilled auto mechanic I owned a bodywork shop at the age of 23.

9 Yan Sutterlin cheesemaker and co-owner of La Fromathèque dairy Sometimes cheesemakers are born, not made. As a skilled auto mechanic I owned a bodywork shop at the age of 23. During this time, I was also a shepherd to 20 alpine sheep that I cared for around my grandfather s land in Verbier, in the Vallée de Bagnes. I realized that I was enjoying the work in the sheep dairy business with my own sheep s milk, so I expanded my herd with another 70 sheep in Around this time, I made a heartfelt decision and sold my bodywork shop to concentrate my efforts and training as a cheesemaker. I learned how to turn the pristine sheep s milk into cheese and yogurt, which I would sell to Bertrand s shop. Yan has increasingly become a gifted and innovative cheese maker whose passion is evident in all the products he makes. Vallée Brebidoux wins gold in sheep cheese category at the Swiss Cheese Awards in Vallée de Joux.

10 Bertrand Gabioud

11 Bertrand Gabioud Cheesemaker, co-owner of La Fromathèque dairy and in charge of the «magasin» I was born and raised in the Valais in the village of Martigny. I grew up around my father Fernand Gabioud who owned a traditional «magasin» (cheese shop) for years. I first studied architecture, but decided at the age of 28 to learn the craft of traditional cheesemaking. I journeyed to the Alp du Tronc in Val de Bagnes together with my wife Valerie in During the summer months, we minded a herd of 100 cows from the valley and helped turn the pristine milk to Raclette du Valais AOP. After 7 years in the Alps, we realized that it was time to return to the valley. During this time, Valerie and I were expecting our first child while an offer to take over the boutique cheese shop from my father Fernand arose. I accepted the offer which put me in the fortunate position to feed all my passions for life and cheese. I was able to have a new role as cheese merchant offering a beautiful assortment from the Valais. My experiences growing up around cheese emphasizes authenticity for the Valais region.

12 Vallée Brebidoux handcrafted by Yan Sutterlin selected & proved by Gourmino #ValleeBrebidoux Switzerland. Naturally. Cheeses from Switzerland.

Story Flowering meadow

Story Flowering meadow Le Gruyère A OP The story Story This unique cheese from western Switzerland has a flavour of delicate, typical mountain flowers and alpine herbs. The story has its origins in the year 1115. At that time,