Fell in the pot from an early age
“Even as a young child, I was involved in the life of the family farm. It is thanks to my father and my uncle that my passion was born. As soon as I could, I trained in agricultural trades at the school in Cruseilles and then continued my training at ENILV for the production of yogurts and cheeses. I set up my own farm at 21, thus continuing my family's project.”
Of course, I enjoy working with animals and being in nature, but I very early on wanted to take over and maintain the family farm.
A farm in the heart of Magland
“My farm is surrounded by large meadows that we cultivate and is close to Lake Chamonix. My herd consists of 90 dairy cows and about a hundred heifers (Abondance and Montbéliarde breeds). In the summer, the herd goes up into the mountains and roams the hills of Romme (Nancy-sur-Cluses), Flaine and Arâches-la-Frasse. We produce 85% 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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