With us it's cheese and dessert! We are rich in cheese! Our mountain pastures are of exceptional natural wealth. The variety of production is important, whether it is from dairy production to cheese processing ... A wealth and know-how that we defend, support and promote! How about going straight to the cheese board?

How do you make cheese?

Our cheeses: an overview!

  • Washed rind uncooked pressed dough: Chevrotin AOP, Reblochon PDO ...
  • Pressed cooked or semi-cooked pasta: PDO Abundance, Raclette de Goat cheese, cow tomme, goat tomme, half cow half goat cheese, goat manure (fresh, medium dry and flavored) and Béol
Fromage, fabrication, chèvre, local, terroir, plateau fromage, Le reposoir, ferme
Credits Ferme d'en-Haut
  • Whey cheese: Sérac, white tomme, faisselle, spreadable ...

Le Béol, a cheese born at Reposoir

Béol, Reposoir, Ferme des Frasses, Eloi Blanchet
Credits Charles Savouret

Eloi Blanchet, following in the footsteps of his “fruitier *” ancestors and Carthusian monks, created his own cheese in 2012.

Mountain cheese makers using traditional methods that transform raw milk into cheese

“What makes a cheese is the size and firmness of the curd grain, the size of the cheese, the more or less rapid ferments, the stirring time, the heating time…. ".

Within his farm, Eloi therefore groped, tested and finally developed “the Béol”. Its name comes from the Middle Ages, at that time the Reposoir valley was called the Béol Valley.

This aging cheese is a semi-cooked pressed cheese made from raw cow's milk and with a rind… which is waiting for you!