Alpine cheeses were traditionally made in remote regions of the mountains in eastern France, where large collective herds were moved to the alpage (mountain pastures) in May/June and remained through the middle of September each year. The cheeses needed to be large enough to accommodate the large amount of milk as well as sturdy enough to withstand the rigors of travel to the valley markets. Each region developed it's own unique style due to herd sizes, remoteness and local preferences.
These cheeses were produced in the primitive mountain chalets where the cows grazed. Sometimes a particular herd would have 2-3 chalets located at different levels on the mountain as the cows moved during the summer and the vats would be moved with the herd. The cheeses were collectively referred to as Gruyere. The Gruyere of old being the assigned person who monitored the grazing activity and assesed the taxes for these Alpage areas. Specific cheeses such as Abondance, Comte, Beaufort, Ementhaler, and Morbier are good examples. The Abondance and Beaufort are the current remaining examples of traditional Alpage production, whereas the others are now produced in Valley cooperatives with the milk being transported.
