Fromagerie Anthony Pittet

Presentation

The company was founded in 1986, when Roland Pittet took over the dairy in Porsel, in the Veveyse region. Then, in 1993, the Bouloz and Porsel dairy companies merged, and Roland naturally took over the production of all the milk. In 2011, Anthony joined his dad and completed his apprenticeship in the family business. This was followed by a certificate, and then a federal master's degree in 2019.

As the dairy's infrastructure was becoming outdated, it was completely renovated in 2019. On 1 January 2020, Roland handed over the reins of the business to his son Anthony. At present, 3,600,000 kilos of milk are processed annually in our cheese dairy.

As artisans of ancestral know-how, we stand up for the terroir, tradition and precision. The production process for our Gruyère PDO cheese is the same as that used by the first settlers in prehistoric times. Today, we still use natural rennet and culture the cheese on whey, which requires precision in our work but gives our cheese an inimitable taste. The milk, produced within a 7-kilometre radius of our cheese dairy, comes from cows fed on grass and hay.

We're also particularly keen to showcase the by-products of Gruyère PDO production: butter, cream, serac, everything is valued.

We complement our production with Vacherin fribourgeois AOP, raclette, and various specialities such as home-smoked raclette, raclette with garlic, pepper and paprika, and pasteurised milk.

In our shop, we focus on selling local and regional products made by passionate artisans.