As always in spring, the feeding now changes from hay (silage free) to fresh grass. From now on our cows are back the whole day outside on the pasture. Special at this time is the richness and diversity of grasses and herbs they can enjoy. There is no better time of the year than this to produce a unique cheese, the milk is never more rich and flavorful. That is why we always produce our vintage cheese in spring. After two years of aging in our cellars, we have now taken out of our cellars the 2020 vintage and would like to give you a bite to try.