In 1997, Maurice Henchoz turned his traditional farming operation into an organic dairy and meat farm. He also transformed his silo haying techniques into loose air-dried hay in order to produce cheese year round. In the Bazine chalet, Maurice tested and made several different kinds of cheese. In the year 2000, the farm underwent major changes, including the construction of a new barn enabling the family to produce cheese year round at the Plan de L’Ouge.

Cheese cellars were also updated to age their cheese to perfection and a new solar based drying system was installed to dry the hay.

Pierre-François Mottier, from Le Chêne in Les Moulins, joined Maurice as an associate, giving way to larger haying surfaces and more heads of cattle. Team work during the haying season is necessary for the hay to be cut a minimum of three times during the summer months. The cutting of steep mountain pastures can be dangerous at times!

Stephane, the eldest son, works full-time on the family farm and is helped by his younger brother, Nicolas. Both have agricultural diplomas and help run this year-round operation.

Organic milk from the neighbours, Claude-Alain and Isabelle Mottier is also delivered to the Plan de l’Ouge in order to increase cheese production. In 2002, Maurice Henchoz and family were awarded the Pays-d’Enhaut Authentic Products label.