Emaney alpine dairy
Above the village of Les Marécottes, in the heart of the Emaney valley
In the heart of a magnificent mountain landscape, Jean-Marc and Claudine Gabioud have been producing traditional cheeses for over forty years. Wood is burned to heat the milk, as it was when this mountain dairy was first established, over a century ago. Obviously, cheese production has developed since then, but traditional knowledge and practice still have a role in the work of cheese-maker Jean-Marc Gabioud.
Raclette, tomme and sérac cheeses, and butter are produced daily, and can be sampled in the dairy.
Pigs, calves, chickens, cats and dogs also spend the summer up on the mountain, along with the Gabioud family's two yaks, who first came there in 2010.