For almost twenty years, the farm has been transforming its milk into yogurt every day. It is brewed with jams without fruit preservatives or colorants.

After milking, the milk is taken to the production room to be pasteurized in vats heated in a bain-marie. Then it is cooled.

Then, after seeding with specially selected lactic ferments, the milk is patiently transformed into yogurt, always maintained at 43°c, for 3 to 4 hours, in 30 and 40 liter containers. It will then be cooled before being packed in pots.

Moreover, you can come and visit the farm so that young and old alike can discover a farm in the north of Haute-Savoie on request.

At the farm, the stars are our cows! There are about 90 of them to enjoy the good care we give them.

Every day, they decide when to be milked and they go as they please. One after the other.

On the hundred or so hectares of the farm, most of the crops are used to feed them.