GAEC "Les Perce-Neige"

In the small cheese dairy adjoining the farmhouse, Emily, the manager and self-taught cheese enthusiast, makes tome d'Arandas, Bleu d'Indrieux, yoghurts, cream and the famous fromage à Ramequin every morning.
She is happy to explain the production process to curious visitors.
The products she makes are made with raw milk, respecting ancestral flavors and traditions. Emily is campaigning for the revival of the local specialty "Ramequin fermier": a 0% fat cheese from Saint Rambert en Bugey, a true experience for the senses!
Sales of fromage blanc, tome d'Arandas, Bleu d'Indrieux cream, yoghurts and Ramequin fermier at collective outlets and direct from the farm.