Tomme with sheep's milk, Sapalet comes from the largest flock of sheep in Switzerland, located in Rossinière, Pays-d'Enhaut.
A Tomme refined with a flowery rind, Sapalet is the first cheese made with sheep’s milk for 20 years by the Henchoz family. Jean-Robert Henchoz has gradually switched from cows to a herd of up to 700 sheep, the largest in Switzerland. Even if sheep’s milk is more easily digested, even for lactose intolerant, the Henchoz family has had to convince its customers and Pays-d'Enhaut colleagues, where cows are almost sacred.
Now well established, the Sapalet cheese factory, named after its first cheese, sells its products throughout French-speaking Switzerland and part of German-speaking Switzerland. In 2017, the Henchoz family will equip its Rossinière dairy with a shop selling direct to customers. In addition to the Sapalet, they will sell their fresh cheeses, spreads and seracs, as well as fondue mixes, butter, cream and about fifteen different flavours of yogurt.