FROMAGERIE DE L'ABBAYE
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The Abbaye Cheese Dairy is today the union of eight farms located in the Valserine valley, on the Michaille and on the Retord plateau. Created in 1995, it expanded in 2015 with the creation of cellars and modernized in 2018 with a new Comté workshop. The cheese dairy team transforms the white gold with passion into AOC raw milk cheeses and various dairy products. It is one of the last four cheese dairies to make Gex blue cheese and the only one in the Ain department. All the stages in the production of Bleu de Gex are carried out manually by the cheese makers. Through a gallery, you will discover the making of the bleu de Gex and the maturing cellars. A video will guide you step by step and panels explain the path "from the cow... to the cheese". Finally, Barbara, the educational cow, will allow young and old alike to discover how she produces her milk.
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