Plan de l’Ouge Farm

Parc naturel régional Gruyère Pays-d'Enhaut - The Plan de l’Ouge certified organic farm deep in the La Torneresse valley of L’Etivaz is run by Maurice and Sylviane Henchoz, together with their sons Stéphane and Nicolas.
In 1997 Maurice Henchoz converted his family farm to organic, which meant abandoning the conventional practice of harvesting meadow grass for silage. In summer, the milk from his dairy cows is used to make the Alp cheese L’Etivaz AOP, while in winter it is transformed into the farmhouse’s signature Plan de l’Ouge cheese.
The herd is made up of around 50 suckler cows and 30 or so young calves. The Henchoz also sell organically reared pigs and weaned grazing calves direct from their farm.