- Raw cream

- Cottage cheese

- Soft butter

- Salted butter

When François Defossé considered taking over from his father, it was obvious that he wanted to process the milk and no longer simply deliver it to the cooperative. So he gave himself the means and went to training at the dairy school in Poligny in the Jura. Strongly armed in the field of cheese making, it gradually transformed the face of dairy farming. Today, with his brother Thomas by his side and his collaborators, the Ferme du Moulin produces yoghurts, rollot and many other cheeses including a succulent Tomme with fenugreek! Is it because the farm is located "in altitude" compared to the village that there is a "mountain" atmosphere? One thing is certain, we are enjoying the products!