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A mild wind blows across vast landscapes, lush green meadows, blue lakes. Right in the middle is the Langrüti - a place characterized by a historical pioneering spirit. This is evidenced by the heart of the park, a nearly 150-year-old sequoia tree planted by park founder and businessman George Page. Thanks to the ideal climate deep in the sandstone, the first cheese aging cellars were built here as early as the 19th century - a tried and tested traditional method to this day.
The Bleu de Langruti is refined in these mythical cellars. What begins with the best Swiss cow's milk from natural production is perfected here to become a real treat. After the salt bath, the cheese is brought from the local village cheese dairy to the family cellar in the Langrüti, where it is pricked by hand and the noble mushroom can develop.
Deep underground, the cheese is given peace and space to unfold its tangy, savory flavor that melts tenderly and creamily in the mouth. The unique harmony of the noble mushroom allows you to immerse yourself in a new world of taste - noble, balanced and lovely.
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