Ferme de Cupelin Cheese & Charcuterie
A working farm just below the village at around 1,400 m, Ferme de Cupelin produces raw-milk reblochon-style and tomme cheeses that you can buy directly from the farmer — and in summer you can watch the afternoon milking before tasting a wedge still warm from the cave.
What They Make
The farm's signature is a pressed, uncooked tomme de montagne with a grey-mottled rind and a buttery, slightly nutty paste that tastes nothing like the supermarket version. They also make a fresh fromage blanc sold by the pot, perfect spread on rye bread with a drizzle of local honey.
In winter the farm supplies several Saint-Gervais-les-Bains restaurants with their raclette cheese — a semi-hard wheel with a washed rind that melts into a puddle of pure silk under the heat lamp.
The Farm Visit
Arrive between 16:30 and 18:00 in July and August and you'll likely catch the evening milking of the Abondance and Tarentaise cows. The farmer, accustomed to curious visitors, is happy to explain the affinage (ageing) process in the stone cellar below the barn.
Children are welcome and the farm dogs are famously sociable. A small wooden table outside the cellar door is where impromptu tastings happen — bring cash and expect to leave with more cheese than you planned.
Getting There
Ferme de Cupelin sits on the D43 road about 1.5 km below the village of Saint-Nicolas-de-Véroce, clearly signposted. It is walkable from the village in about 20 minutes downhill, or a 5-minute drive.
No formal shop hours are posted; the farm operates on farming logic — if the cows are in, someone is usually around. Morning visits (08:00–09:00) can also work for buying cheese before a day hike.
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