Fell in the pot from an early age
“From a very young age, I participated in the life of the family farm. It was thanks to my father and my uncle that my passion was born. As soon as I could, I trained in agricultural professions at the Cruseilles school and then continued my training at ENILV for the manufacture of yogurts and cheeses. I settled down at 21, so I continued my family's project.
I of course like working with animals, being in nature, but very early on I wanted to start and maintain the family farm.”
A farm in the heart of Magland
“My farm is surrounded by large meadows that we farm and is close to Lake Chamonix. My herd consists of 90 dairy cows and around 85 heifers (Abondance and Montbéliarde breeds). In summer, the herd reaches higher ground and roams the mountains of Romme (Nancy-sur-Cluses), Flaine, and Arâches-la-Frasse. We produce XNUMX% of our hay on site.”
Happiness is in the milk
The milk from my herd is subject to the very strict specifications of the AOP Reblochon, that is to say that the cows are fed with hay and grass. Part of the milk is transformed on site into farmhouse cheese and yoghurt and the rest is delivered to the Flumet cooperative for the production of Reblochon. The products are for sale on the farm and in distributor stores, for example at Super U Magland.
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