“The UK’s love of French cheese is growing, with almost 115,000 tonnes imported last year. Sandra Haurant went to the Alps to see how one traditional variety is made
In winter, while the cream of French society skis down the snowy pistes of Megève in the French Alps, La Ferme de Joseph’s herd of cows wait out the cold in a cowshed in the valley beneath the ski slopes, where they stay from October until May.
Come late spring, most of the snow has been replaced by lush grasses and flowers. Finally, the cows from the farms around the Haute-Savoie village can get back up to the mountain, and producers can start to make the best cheese from their rich milk. Usually the move to alpage (mountain pasture) happens in May, but this year, harsh weather meant it was mid-June. The cows are let out to graze in the fields close to the farm in the valley first, before being moved up to their summer home a few weeks later…”