How long have you been doing this activity?

I already moved in after my parents at the end of 2002. I took over the farm which was already dairy and, when my wife joined me in 2005, we built the cheese factory. So the transformation activity started in 2006.

We wanted the farm to remain in the family. We had a period where we were employees outside Val-d'Ajol. Then when my parents retired, we made the decision to take over the farm.

And why the transformation workshop, because it's my wife's job, it's what she learned at school. We said to ourselves: “since we produce milk and have always wanted to work together, we might as well see things through to the end!” ".
Can you tell us a little more about the transformation part.

Everything is processed on site in our laboratory which is adjacent to the stable. Every morning, my wife processes the milk from the previous evening and morning milking. We also refine here, meaning we do not sell white cheeses to refiners. We have our own maturing cellar, both for munsters and tommes.

What do you like most about your activity?

It's a job that varies enormously throughout the year: we have the seasonal effect. In summer, when the weather is nice, the cows are taken to the pastures because they are outside day and night. It is also harvest time. During the winter season, when everyone is indoors, we are closer to the animals.

Both seasons have their strong points and weak points. I particularly like the harvest period. Then, during the winter, we really express the cows' potential, particularly with their feed and what we harvested in the summer.

What is your favorite item ?

Ah, it’s Le Carré without hesitation! Quite simply, with a good piece of bread. Afterwards, all pressed pasta is also very good in fondue.

– Madeleine and Étienne Petitjean

Visit with tasting on request, for large groups

Sale of cheeses on site, Monday to Saturday from 17 p.m. to 19 p.m.