Making the perfect Le Gruyère AOP gratin

In this episode, chef Romain Paillereau suggests some unusual combinations of tastes and textures! The French chef has taken the reins at the Restaurant des Trois Tours in Fribourg, a region he describes as “a land of local riches”. He recently received his first Michelin star.

In this episode, discover how Michelin-starred chef Romain Paillereau incorporates Le Gruyère AOP into his creative menu by staying off the beaten track. Thanks to his creativity and innovation, the French chef has gained experience at the world’s most renowned institutions throughout his fledgling career, including Beau-Rivage Palace alongside Anne-Sophie Pic.

In this episode, chef Romain Paillereau, who recently received a Michelin star at his Restaurant des Trois Tours, reveals his secrets on making the perfect gratin. With a wealth of international experience and named “Romand of the Year” by Gault&Millau in 2017, he decided to move to Fribourg for the region’s rich variety.

For this third and final episode of the first season of Cheese Chat, we’ll be talking to cheese affineur Roland Sahli. What does he do? He takes care of Le Gruyère AOP over several months and selects the best wheels for maturation to produce varieties with more character.

For the second episode of our Cheese Chat podcast, we have the honour of hosting cheesemaker René Pernet. The cheesemaker is responsible for producing Le Gruyère AOP. More precisely, they oversee the process that transforms the milk into Le Gruyère AOP wheels before maturation.

To kick off our first season dedicated to AOP, listen to dairy farmer Caroline Etter’ story. For anyone who doesn’t know, the dairy farmers are the guardians of Le Gruyère AOP’s primary ingredient. As well as feeding and milking their cows twice a day, they also coordinate the milk deliveries to the cheese dairy, both morning and evening. Their profession is a balancing act between automated processes and traditional know-how, which is just as relevant as ever in 2021.