It is produced only in summer, on the alpine pastures of the suburbs of Friborg. One of the most traditional hard cheeses - cooked and pressed, with a classic and pronounced shape.

It is an artisan product, made from raw cow's milk similar to Emmental.

Ripening lasts from 3 to 10 months, during which the cheese rests in very humid cellars and undergoes continuous ripening. Depending on the spices, its taste varies from sweet to spicy, gradually developing its typical spicy aromas. In this case, it is Gruyere selected by Hervè Mons and finishes maturing in the Tunnel de la Collonge.