ALPESTRE

Its name reflects its origins: ALPESTRE evokes the mountain landscape where its milk comes from. Time then shapes its character, through at least six months of careful maturation in our caves.

Its shape also speaks of tradition: the wheels are formed using traditional cheese hoops, just as they were in the past. A reminder of a way of working in which every step has its purpose.

While AIDI expresses the gentler side of mountain milk, ALPESTRE reveals its more mature, assertive character. Ageing in our caves allows it to develop a fuller, more intense flavour—a cheese with personality, made for those who enjoy a taste that lingers.

We also like to serve them together: two expressions of mountain milk, tasted side by side to discover how maturation can transform the experience.

ALPESTRE is equally at home on a cheese board, alongside a selection of cured meats, or enjoyed simply with good bread and a little time to savour it. In the kitchen, its intensity brings a distinctive savoury note to risottos, pasta dishes and oven-baked recipes.

Mountain milk, traditional cheese hoops and at least six months in our caves: this is how ALPESTRE takes shape. The tasting tells the rest of the story.

The rind is edible and can be enjoyed along with the cheese.