Lioson d'en Bas cheese dairy

For centuries, alpine cheese making has been the result of a balanced relationship between the farm and nature. The richness of the flora of the alpine pastures gives the milk its subtle aroma and thus the cheese is made in a traditional way.

In summer, Blaise Chablaix makes several wheels of cheese every day. In the summer, Blaise Chablaix makes several wheels of cheese every day. The traditional way of making cheese is an art.

Around the cauldron of milk heated on a wood fire, you follow each stage of the production process. From the curdling of the milk to the grinding of the cheese, everything is done with great care. The cheese you take with you on your next picnic will no doubt taste different after you have seen all the work that goes into it.