Cheese dairy

Twice a day 36 farmers deliver their milk to the fromagerie (cheese dairy), milk from cows that graze the lush grass and fragrant flora of alpine meadows situated between 800 and 1600 m above sea level (2400-4800 ft). Under the watchful eyes of visitors the masters cheese-makers and their team produce up to 48 wheels of Gruyère a day, observing the stingent AOC (appellation d'origine contrôlée) specifications.

Figures

The cheese dairy is equipped with four vats with a capacity of 4'800 litres, and a cellar used to mature 7'000 wheels of cheese.

The production

The cheese is producted 3 or 4 times a day, between 9 am and 11 am and between 1 and 2 and half pm, according to the season.

Presentation of the masters cheese-makers

They share the same surname, a relationship of small cousins, the occupation of master cheese-maker and since December 2004 the same responsibilities. Jacques, 27 years old, and Nicolas Ecoffey, 26 years old, take over the direction of the Cheese dairy .
Jacques and Nicolas Ecoffey have just obtained respectively the best "Maîtrise fédérale" results of Switzerland and the second the best one for the french part of Switzerland.