The Ferme des 4 Saisons is a farm that produces fruit, vegetables, dairy products and cheese in Reignier-Esery in Haute Savoie. The structure is based on a GAEC (“Groupement Agricole d'Exploitation en Commun” - jointly run farms) managed by five partners Dominique, Edith, Lionel, Benoit and of course Philippe. Among fruits and milk, our farm has existed for several generations, and develops according to the times and interest of each individual through one or the other of their productions. At the beginning of the 1900s Jean Chevallier mainly produced fruit, cherries and apples and marketed his production on the Geneva markets. Then, the following generations added part of the dairy production to the farm. "La Ferme des 4 Saisons" was created in 1991 by the 5 partners Dominique (Chevallier), Edith, Lionel, Benoit and Philippe. With them, about twenty people work in the production activities. Today, La Ferme des 4 Saisons is a big team! Philippe is the only partner who is not related to the farm's "historical" family. He arrived on the farm during his agricultural training course and never left... ! He is from Haute-Savoie, not far from the Farm. Philippe is very attached to farming and enjoys working with the livestock. His cheese is unique, and different everyday, that he knows how to see evolve with the season, depending on the diet of the animals and the flora of the meadows. In this video you can see the process of making cheese:

La Ferme des 4 Saisons is the name given to our farm because it leaves the idea of a production throughout the seasons: strawberries to celebrate spring, tomatoes in summer salads, apples and pears in autumn and cheese to be enjoyed during the winter. La Ferme des 4 Saisons is a farm where a wide variety of fruits and vegetables are grown, where cows and pigs are raised and yoghurts, dairy desserts and cheeses such as Tomme de Savoie are made. It is a farm where arboriculturists, market gardeners, breeders and cheese makers work together to offer simple, good and healthy products all year round, respecting the (four) seasons. The diversity of production within the farm is linked to the different people associated with the farm and their particular affinities. Our common goal is to offer a "finished" product that can be marketed directly to consumers. The direct sale, locally, of farm products is the shared vision of the farm. At the source of dairy products and cheeses made on the farm is a herd of about fifty dairy cows, all of the Montbéliarde breed, which are raised on the farm. They pasture on grass from the surrounding meadows in the summer and are fed on hay harvested on the farm in the winter as well as grains. Playing with the variability of the flora to build a healthy, local and balanced diet throughout the seasons, and being attentive to the well-being of our animals, are all key elements for healthy animals. And that's how we make quality milk. Manure is composted, so it can feed the meadows, but also the garden and some orchards as needed... the cycle is closed! Our cheeses, made and matured in the farm's cellar, are Tommes de Savoie Fermière in accordance with the PGI's standards.