FERME CLAUDEPIERRE
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The place known as "Le Faurupt" is set in a magnificent natural setting with an almost southern exposure. It reveals itself particularly along the road winding towards the Col des Bagenelles. It is in this idyllic environment that Marie-Cécile and Gérard Claudepierre perpetuate the family tradition of making raw milk munster, barikass and other mountain tomme. Their reputation extends far beyond the borders of France, as their delicious cheeses have been invited to the tables of fine Dutch, Belgian and German connoisseurs... In his maturing room, where the granite of the mountain outcrops, Gérard Claudepierre cultivates a unique know-how inherited from his parents. It is here, on rotating shelves, that the cheeses are matured to offer the consumer their bouquet of inimitable flower and herb aromas. In addition to making cheese, Marie-Cécile sells homemade blueberry jam and mountain honey. The farm also houses a gîte which can accommodate up to six people (3 bedrooms). Rustic decoration, living room with fireplace, central and wood heating, and large well equipped kitchen. Outdoor play area for children.
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