The Sciaz Farm
Description
With the help of his father Michel, known as Le Piat, Fabrice Isoz runs the Ferme de la Sciaz in La Lécherette, located at an altitude of 1450 metres in the commune of Château-d'Œx.
Fabrice Isoz runs the Sciaz farm in La LĂ©cherette. About twenty cows provide the milk needed to make his farm speciality, Le Piat, a soft paste with a washed rind that is unique in the Pays-d'Enhaut. In winter the monthly production of nearly 250 cheeses is also transformed into tartipiat, the Damonese version of tartiflette, for skiers in the Vaud Alps. In summer, the climb to the Fenil-aux-Vaux mountain pasture is followed by the production of the famous L'Etivaz PDO together with raclette cheese and quark. The Isoz family has also developed its own concept of agritourism: beyond the classic reception of visitors to the mountain pastures, the diversification of agriculture sometimes takes unexpected paths...
With the help of his father Michel, known as Le Piat, Fabrice Isoz runs the Ferme de la Sciaz in La Lécherette, located at an altitude of 1450 metres in the commune of Château-d'Œx.
Fabrice Isoz runs the Sciaz farm in La LĂ©cherette. About twenty cows provide the milk needed to make his farm speciality, Le Piat, a soft paste with a washed rind that is unique in the Pays-d'Enhaut. In winter the monthly production of nearly 250 cheeses is also transformed into tartipiat, the Damonese version of tartiflette, for skiers in the Vaud Alps. In summer, the climb to the Fenil-aux-Vaux mountain pasture is followed by the production of the famous L'Etivaz PDO together with raclette cheese and quark. The Isoz family has also developed its own concept of agritourism: beyond the classic reception of visitors to the mountain pastures, the diversification of agriculture sometimes takes unexpected paths...