Our visit to the Fromagerie Blanc Meyrat in the canton of Vaud took us to the scenic village of Villars-Burquin, above Lake Neuchâtel. The visit was warm and the cheesemakers took the time to give us interesting information about their trade, their background, and their specialties. Nice moments of exchange!
Gilles Meyrat and Maxime Blanc are partners and took over the cheese dairy in Villars-Burquin on May 1, 2020. They produce 357 tons of Gruyère AOP from 3’750’000 kg of milk and several house specialties from about 250’000 kg of milk. Maxime Blanc spent a year in Canada, giving him a very enriching experience outside Switzerland. Following this expatriation, he decided to start making the cheese used for the Quebec dish “poutine” (cheese melted on fries). It all started with a request from a Swiss music festival that wanted a “real” cheese for poutine – it’s now a reality and he sells about 5-6kg per week! A great challenge! Gilles Meyrat is also a trained chef and can share his knowledge with the cheese dairy, especially when making tommes with different flavors. The cheese dairy has 7 employees in production and 5 in the store. The two partners are complementary and each makes their own specialties.
Fromagerie Blanc Meyrat SA
Route de Romairon 2