Dairy production. Fromi exclusive. The majority of the cooperative’s pastures are on the side of the chaux d’Arlier. It’s a sunny slope where plants of the bean family grow (clover and vetches). In the fodder, caraway and chervil can play a role in the aftertaste of the cheese. The diverse flora affecting the quality of the grasslands provides the Morbier AOP La Tradition with exceptional flavour. Finally, it is ripened for at least 12 weeks on spruce boards.