Boutique cheese dairy Fromathèque & the selcted & proved goat & sheep cheeses

Transcription

1 Boutique cheese dairy Fromathèque & the selcted & proved goat & sheep cheeses

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

3 Yan Suterlin Owner and cheesemaker at Fromathèque Sometimes cheese makers are born, not made. As a skilled auto mechanic Yan owned a bodywork shop at the age of 23 ( ). During this time, he also was a shepherd to 20 alpine sheep that he cared for around his grandfathers land in Verbier, in the Vallée de Bagnes. He realized he was enjoying work in the sheep dairy business with his own sheep s milk, so he expanded his herd with another 70 sheep in Around this time, Yan made a heartfelt decision to sell his bodywork shop to concentrate his efforts and training as a cheesemaker learning how to turn the pristine sheep's milk to cheese and yogurt, which he 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.

4 Fromathèque not just a cheesedairy Because of both their interests in sheep s milk products, Yan and Bertrand decide 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 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 goats 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 cheese maker, 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 Fromathèque is getting busier and fast becoming a must do experience when visiting this reemerging cheese region. Watch the movie about Fromathèque:

5 Fromathèque not just a cheesedairy Fromathèque is located in Martigny, entrance to the Val de Bagnes. And both, meeting place for locals, as well as a welcome stop for tourists passing through.

6 The cave and the production Story Fromatheque

7 Val de Bagnes Home of 600 sheeps and goats 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 100 goats and 600 sheep. The sheep live on the alps and travel up to 2,800 meters above sea level during the summer months.

8 The Shepherds Jean-Luc and his son Emile 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 Basque breed: Basco - Béarnaise, 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 Fromathèque. Their way of life is extraordinary, but particularly impressive is the satisfaction and peace that they radiate. See the movie about Jean-Luc, his son Emile and their live as shepherds in the Val de Bagnes.

9 The shepherts

10 The products: Vallée Brebidoux & Bricafort Gourmino is offering 2 Raclette style cheeses from the boutique cheese dairy Fromathèque, cheesemaker Yan Suterlin. The products are selected & proved by Gourmino. Vallée Brebidoux, 5 months aged 100% Bio sheep milk Ø: 9.8 inches / height: approx. 3 inches / weight: 7 lb Meaning of the name Brebidoux: Vallée (valley), Brebi (sheep), doux (mild) Vallée Bricafort, 8 months aged 50% Bio sheep milk & 50 % goat milk Ø: 9.8 inches / height: approx. 3 inches / weight: 7 lb Meaning of the name Bricafort: Br (for Brebi, meaning sheep) ca (for capra, meaning goat), fort (strong)