In the region of Thônes in the Haute Savoie at the heart of the Aravis massif during the 13th century, landowners would tax alpine farmers according to the amount of milk their herds produced.
The farmers would therefore not fully milk the cows until after the landowner had measured the yield. As soon as the landowners had left, the farmers would ‘reblocher’ that is to say, finish milking the cows, the milk that remains is much richer, producing the creaminess of the cheese, Reblochon.
The farmers in La Clusaz are dedicated to the quality of their production and continue in the tradition of farm produced cheeses, with a twice daily milk yield, with no let-up 365 days a year! You can enjoy these cheeses straight from the farm with the added extra of the alpine view!!