The atmosphere of places, a determining factor
The Amstutz family employs around 15 persons from different countries. The dairy's climate, cheese cellar's ambience (both literally and figuratively) and Franches-Montagnes pastures characteristics give their final touch to our different products. The cellar's humid atmosphere and constant temperature (13.5°C) come into play in this place where every Tête de Moine AOP goes through nearly 40 hand gestures.
More than 7 million litres of milk are produced every year by 43 producers for Fornet-Dessous. With its know-how and this milk, obviously at the heart of every recipe, the small business produces 7 cheese specialties, in respect of tradition.
