Crowds of tourists seeking cooler temperatures flocked to the Alps this summer, where they can also buy the popular reblochon, widely used in mountain dishes, and other cheeses from local producers.
But this year some of those who go to the farm des Lorettes, located in La Clusaz, leave empty-handed: the cows don’t get their usual ration of fresh grass, so their milk is less rich.
Highest temperature record in Europe
The month of July was the driest on record in France since 1961 and heat waves pushed temperatures near this alpine town to exceed 30C for several days, unheard of on its steep slopes.
“We lose one reblochon per day per cow, so in a week that’s 300 fewer cheeses,” says Bargetzy, as he shapes the fresh curd into disks that will refine in a cellar until its distinctive saffron-yellow rind forms.
Milk production in France
Are needed four liters of milk to make each cheesewhich weighs about 450 grams, within the guidelines established by the National Institute of Origin and Quality, guardian of the strict appellations of origin.
“The worst thing is that, when there are many tourists who want to buy, we don’t have enough for everyone: we are running out and we cannot sell to all the people who come to visit us”, regrets the young producer.
Although it is still summer in France, dozens of ranchers already tapped into their winter feed stocks, but the milk production in the region fell by 15% compared to 2021, according to the association of producers AFTAlp.
Drought.jpg
“The situation is difficult. We have already had droughts in the past, but this is happening everywhere in France, Italy and the rest of Europe”assures the president of the association, Jean-Luc Duclos.
For its part, what for generations was a subsistence farming it turned into a prosperous industry in the Alpsthough most businesses are still family owned They rely on local and national networks to distribute their stock.
Source: Ambito
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