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 cow's milk is sourced from neighbouring Ferme L'achigan.
Le Pizy is a bloomy-rind cheese made from pasteurized cow’s milk in the style of the Swiss classic, Tomme Vaudoise. Named after the village where founder Fabienne grew up, this soft, smooth farmstead cheese has a melt-in-your-mouth paste that becomes increasingly runny over time. Mild and milky, Le Pizy has notes of salted butter and mushrooms with a hint of bitterness.
Delightful when eaten as-is, you can also bake Le Pizy for a gooey, delicious treat.