What made you want to do this activity?

My father created the farm in 1981, he converted to organic in 1990, and subsequently, as soon as we joined forces in 2009, we talked about the possibility of processing our milk. We didn't know in what form, did we want to make yogurt, cheese... It turned out that my father retired in 2017 and that the new partner was a cheesemaker. This allowed us to develop the idea and begin building the cheese factory.

Initially, there was a certain volume dedicated to processing and the rest went to the dairy. It quickly became clear that everything could be transformed on site!

What do you like most about your activity?

We do a little bit of everything! What I enjoy most are the births, the transformation itself and then the sale... Everything is very complementary, that's what I like.

You have strong commitments on your farm, can you tell us more?

What gets me up in the morning is continuing to work while respecting the well-being of the animal and respecting the environment.

This is why we implemented an agro-forestry project in 2022: we replanted 130 trees on the farm and we also want to plant more hedges. We have a project underway for photovoltaic panels to produce our own electricity.

Besides that, we work as much as possible on animal welfare. We're trying to have an animal that has a decent life, and unfortunately we don't necessarily know what happens afterwards at the slaughterhouse, where there can be stress.

What is your favorite cheese?

If we only have to keep one, it's Munster, it's really our flagship product. It is eaten, for example, as a munstiflette, with a well-ripened munster.

You can also make a fresh salad, a tomato salad, etc. It replaces mozzarella very well!

– Nicolas Feivet & Mathilde Simon