Yesterday, a lovely summer day, I decided to go up the mountains to visit a cheese-making farm. Already on the way, I profit from the fantastic view upon the mountains.   The cheese they doing from the cow-milk is used for the raclette. It takes a minimum of 3 months to be able to sell the cheese. They also are producing Sérac and Tomme de chèvre. Upstairs in their shop, you can buy the finished products as well as other local food like jams, saucisses etc. I was impressed by the hard physical work it needs to do the cheese.