Our hand-crafted cheese is made in the converted cellar of the farmhouse with it's vaulted ceilings and thick stone walls. The building itself dates from 1625,

but our working installation corresponds to all modern requirements.

After being moulded, the cheese is refined for several months, being treated to daily rubbing and turning. All our products are the result of traditional

hand-crafted methods, certified by the label "Bio-Swiss".


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