In 2001 Michel won first prize at the Swiss Cheese Awards in the soft cheese category. The availability and sales of this quality product also became more accessible thanks to the relocation of the cheese factory across the road from the famous historical Rougemont church.

The evolution of this cheese factory and the success of the Tomme cheese can be proven by the following statistics: in 1988, 35,000 kilos of milk were delivered to the factory and in the year 2000, 650,000 kilos were delivered in order to keep up with the supply and demand of the products made at the factory! The Tomme cheese is also sold in neighboring countries along with many of the other cheeses created by Michel Beroud. Some of these specialty cheeses are aged in the forts of La Tine. There is also a Délice cheese which resembles a Brie cheese and another specialty cheese called, Le Rubloz which is aged 35-40 days.

The dairy cows in Rougemont graze uniquely on mountain pastures and are fed air-dried hay in the winter. The alpine flowers and grasses attribute to the quality of the cheese created by Michel Beroud.