#Émilie Jacquot

When Emilie took over the family farm in 2007, she diversified the business right away, building a cheese making facility to make Abondance cheese while milk production continued. She also seized the opportunity to use Combe des Villards pastures along the flanks of Mt. Semnoz where, from June 15 to the end of August, grazing and making cheese are a summer tradition. The cows enjoy hectare upon hectare of lush, grass-covered mountain pastures where so many deliciously flavorful flowers grow.

A windfall when it comes to a guaranteed year-round source of feed for her cows. This also means being able to produce organic and AOP-certified farmhouse Abondance cheese, made with raw milk, and whose fame is only surpassed its amazing taste. Cheese plates everywhere almost always include Abondance cheese, whether on the dinner table at home or when served at the most prestigious restaurants. Just ask any local chef!

Pastoralism: preserving natural landscapes

Beyond skillfully managing the business with her brother, Emilie Jacquot works hard on the farm in the valley during the winter and in the mountain pastures in the summer to teach visitors why it is so important preserve the environment, “I’ve observed that most people know very little about farming and raising livestock. However, they are clearly eager to learn, and there is a lot to explain about the challenges we face every day.”

Ensuring that pastoralism and outdoor sports develop peacefully side by side often proves a complex endeavor. “We focus our energy on the living world, working hard to make sure that our animals live comfortably and are well taken care of. Each animal’s well-being is our priority day-in and day-out.”

A level of expertise that is simply priceless

Take advantage of the guided farm tours in winter and pasture visits in summer, they offer the chance to better understand the profession, passion, and commitment needed to care for livestock year round.

Every delicious piece of cheese requires hundreds of hours of hard work, weeks spent maturing the cheese, an expertise of immeasurable value, a deep-rooted passion, and an incredible amount of time to achieve such a high level of excellence. Time also spent generation after generation refining and cultivating a strong work ethic.