In the Doller valley, the mountain farming profession is closely linked to cheesemaking.
Producers open their doors to explain the stages in the process of maturing cheese.
The Bargkass, chees made from raw cow's milk is produced at the farm in Lower Gresson Oberbruck. At the Ferme des Pampilles in Masevaux, is made fresh goat cheese or refined.
Ferme du Bas Gresson in Oberbruck
Farm only accessible on foot 1 hour 30 min walk - visit by appointment
+333 89 82 00 21
Ferme aux Pampilles in Masevaux
visits all year round upon request
10 rue de l’Abattoir
+336 11 45 12 05