The Reblochon

The Donzel family

Producers of farm Reblochon cheese in La Clusaz

Every year, from the end of May to September, the Donzel family set off for the mountains with their herd of “Abondance” cows.

The herd grazes while the Alpine pasture springs into life. Marie-Louise is in charge of making and maturing the Reblochon. She also looks after the chalet and sells the family’s cheese from home.Bernard and his son Yvan are in charge of milking the cows in the morning and evening to make the Reblochon. They also produce hay in the valley, and take care of restocking and delivering the cheese.The family’s day-to-day life is perfectly synchronised and runs like clockwork.

Reblochon Fermier Donzel