Close to the land
Fromagerie Bouchet - Historical milestones
1955: Maturing cellars created at Saint Julien en Genevois
1998: Move to the cheesery at Beaumont, with its greater maturing capacity
2000: Opening of the Beaumont shop
2014: Opening of the shops at Vulbens and Divonne
2016: Opening of the Saint-Genis-Pouilly shop (taken over) and launch of our presence at markets
2020: Expansion of the maturing caves and opening of the Ville la Grand shop.
Artisan productionÂ
Fromagerie Bouchet has built close relationships with a small number of talented farmhouse producers. All of them are human-scale family farms that respect their environment.
Herds are fed a 100% natural diet based on grass, hay and cereals.
Raw milk - a living food
The floral diversity of the Alps gives our milk an exceptional nutritional profile and a unique taste.
The raw milk used in our production has not been heated above 40°C.
This preserves the microbial flora, which is so important in giving cheeses their distinctive taste.
Maturing process
After the cheeses are made, we place them in our maturing room, on spruce boards.
For several weeks, or sometimes months, each cheese is rubbed, washed and turned.
It is this care and attention that allows the aromatic qualities so characteristic of our local cheeses to develop over time.
Quality control
We use our know-how and experience at every stage of the production and maturing process to make cheeses that are healthy, safe and delicious.
Palmares
Since its first cheese presentation at the Concours Général Agricole de Paris in 2006, FROMAGERIE BOUCHET has regularly won awards for its Abondance and Reblochon cheeses, among others:
- 10 gold medals,
- 10 silver medals
- 5 bronze medals;
The number of medals and the consistency of our results have earned us the Prix d’Excellence from the prestigious Concours GĂ©nĂ©ral Agricole in 2010, 2011, 2012, 2023 and 2024.