The cheese Le Serpolet is produced in La Comballaz.
Esther Giniers cheese production in La Comballaz, 1400 meters above the sea in the valley Les Ormots, in the middle of the Vaud Alps.
For Alphartkäse the curd is heated to 56.5 degrees.
11 years ago Esther Ginier started to produce cheese.
The bark of Le Serpolet is rubbed with wild thyme.
Esther Ginier sells this special cheese in her own farm shop.