In a country best known for its’ dairy cattle, the decision to switch to ‘dairy’ sheep was a first! Jean-Robert Henchoz set out on a ten year trial run in order to evaluate the viability of such a major change. After ten years of hard work and determination, Jean-Robert and his family decided to sell their dairy cattle and to specialize in sheep. In the year 2000, the family built a cheese factory above the sheep barn so that Jean-Robert could produce his specialty cheese on-site.

An organic farmer and member of Bio Suisse, Jean-Robert, runs the family business with the help of his brother, his two sons, his wife and a cheese maker. He is the proud owner of the largest herd of sheep in Switzerland which includes 700 heads of sheep.

The year-round milk production ensures the continuity of his products which include milk, cheese and yogurt. The supply and demand of his products are increasing due to the growing numbers of people suffering from lactose intolerance.

The main challenge that Jean-Robert faces today is convincing new clients of the great taste of his products which are extremely light and delicious!