La Suisse Normande began as a dairy farm, but in the pursuit of self-sufficiency, founders Fabienne Mathieu and Frédéric Guitel began making cheese while still focusing on sustainable agriculture
Everything begins in the field. Each spring, the family works the land in order to produce healthy food for their herd of Alpine and Saanen goats. At the fromagerie, all the goat's milk cheese comes exclusively from their own happy herd while their cows milk is sourced from neighboring Ferme L'achigan.
One of their artisan offerings is Le Chevronné, a farmstead cheese is made from pasteurized goat's milk in the style of the Swiss classic, Tomme Vaudoise. Aged for fifteen days and covered with a thin layer of bloomy rind, Le Chevronné is fresh and subtle-tasting. Very mild when young, it becomes stronger with age and is the perfect introduction to artisan goats cheese.