Wish to optimise the quality of organic milk, 12 months per year.
In 2016 Stéphane and Nicolas took over operations on their family farm located in
the Torneresse Valley at the back of l’Etivaz and which the family had converted to organic production in 1997.
The milk is transformed into the alpine cheese of l’Etivaz in the summer season whereas in the winter the Plan de l’Ouge cheese is made on the farm. The cow herd belonging to the farming community counts approximately fifty milk cows and about thirty head of young cattle. Farm operations also include the supply of organic pigs and grazing cattle that are sold directly on the farm.