Alpine herbs at 1560m
Fauna and flora around our alp le Creux provide a varied and balanced diet for our cows.
Handcraft at 1560m
The fresh milk is processed the same day on our alp.
Tradition at 1560m
We have been processing milk into cheese with heart and soul for over 5 generations.
Cheese maturation at 1560m
Until its character is formed, our cheese has to mature for at least 4 months in the cheese cellar on the alp.
Recipe for success at 1560m
Thanks to alpine herbs, traditional craftsmanship and maturing at an altitude of 1560m, our cheese has a strong character and a spicy taste.