Gourmino was started in 2001 by 5 cheesemakers. Though each Gourmino cheesemaker makes different cheeses at different village and mountain dairies, they all share a philosophy and a vision. All the milk comes from local farmers with herds of 25 cows or less, where the cows graze on alpine grass all summer, and eat local hay throughout the winter. Raw milk is delivered to the dairies just a couple cans at a time, often still warm, and is turned into cheese within a matter of hours. Once made, the cheese is aged in two facilities, where their affineurs care for the cheese and work to mature each wheel to its peak potential. The company is still owned by the cheesemakers it represents, and their mission of promoting the craft of small production cheesemaking remains unchanged.