A cheese farm at the French Alps

The school of Cilfa took the student body last week to a cheese farm up in the mountains of this region, very close to the Plateau of Glieres. After enjoying a typical meal of this area, we walked to the farm of a couple who owns 45 hectares of land. For those of you who are not use to talking about this measurement, I did a little research and found that back in 1795, the French Revolutionary government established the metric system. One hectare is 10,000 square meters or 1 hectare is equivalent to 2.47 acres. In Europe this measurement is used normally when people talk about land they have purchased.
The cheese farm has 50 cows, with three different cows in other to make the cheese. The three types of cows are: Tarine, Abondance, and Monbeliande.
The owners produce two different kinds of cheese: Tombe of Bauges (one and
half month to be ready to
consume) Reblochon of Savoie ( three weeks only to be ready).
The couple alone take care of everything. It is a 365 days of work, which they amusingly referred to as, two heads, four hands, twenty fingers, (deux têtes, quatre mains, et vingt
) all done by husband and wife.
They explained to us that of the 50 cows, 36 are milked at a time as a cow need two months to rest, so they alternate to allow this time. Each day one cow will produce an average of 21 liters of milk, the high amount being 34 liters. They use an automated machine to milk them which takes four minutes to milk each cow. Not bad, I think!!!!
In total, the farm produces 27 tones of cheese a year, all sold to local companies that later end up in the different supermarkets of France.
I have stated both types of cheese and have to say that the Rebochon is a very mild, creamy but yet with the aroma of fresh tasting milk. Very good to eat as is with some fresh bread or also to melt. The Tome is a little more solid and mature but yet it is still mild in flavor. I would say that you can really taste the freshness of the milk in both cheese. As I have visited the local supermarkets and saw the vast quantity of cheese you can find, I am astonished to see that cheese. Is extremely economical here and a must to taste the different kinds if you visit this area.
Finally, the farm has four months of residing in the high plateau, May to end of September, in which the cows have the chance to savor the pasture in the high altitudes. In the end of September, they are taken down to the valley to spend the cold months in the other farm that this French couple have. Truly, I must say that if you like solitude, nature and yes cows and milk this is the life!!!