Gourmino was started by 5 cheesemakers with a common vision of autonomy and excellence. They age in 2 separate facilities, which allows them great control of the process while utilizing many generations of shared knowledge. Their milk comes from nearby local dairies with herds of 25 cows or less. The cows are on alpine grass all summer, and local hay throughout the winter. The cheese is all made within 12 hours of the milk being delivered. All of this adds up to amazing and highly awarded cheeses, as well as happy farmers, makers, and affineurs.