A Farm at the Plan de l’Ouge
Description
Stéphane and Nicolas took over the family farm in the Torneresse valley at the bottom of Etivaz in 2016, which the family had converted to organic production in 1997.
The milk is transformed into alpine cheese during the summer season, while in winter it is the Etivaz AOP cheese that is made on the farm. The herd of the breeding community consists of about 50 dairy cows and about 30 young cattle. The farm also supplies organic pigs and organic grazers for direct sale.
Stéphane and Nicolas took over the family farm in the Torneresse valley at the bottom of Etivaz in 2016, which the family had converted to organic production in 1997.
The milk is transformed into alpine cheese during the summer season, while in winter it is the Etivaz AOP cheese that is made on the farm. The herd of the breeding community consists of about 50 dairy cows and about 30 young cattle. The farm also supplies organic pigs and organic grazers for direct sale.