Crèmerie Laluque

My passion for cheese began in 1996. As a recent graduate of the National Dairy Industry School in Poligny (Jura), I started my career as a cheesemaker at the Fromagerie de Bémont (NE). After six years, I was entrusted with the management of the Fromagerie des Sagnettes. Finally, after more than 20 years of experience in Gruyère, my wife and I settled down in 2017 as milk buyers and Gruyère producers on our own account in the cheese dairy where I had grown up.

After four years of creation, experimentation, trial and error, and above all, great successes (Best Gruyère Neuchâtelois 2018!), our range of cheeses was ready and complete. In 2020, we took the plunge and opened a family-run dairy to offer our friends in Geneva a range of cheeses, yogurts, and other products, and to make a name for ourselves in Geneva's gastronomic scene.