For years, there has been a solar power plant and a large wind turbine park on the Mont Soleil mountain to the north of Saint Imier. But the cows who graze happily on the mountain pastures couldn’t care less. They enjoy a diet of juicy herbs and delicious flowers in summer and tasty hay in winter. The farmers who work here have a deep understanding of farming practices and know how to take care of nature.

After pressing in 36cm Ø moulds, the cheese is cured daily for 14 days, then left to mature for four months in our cellars. Wheels undergo regular washing and are kept at a constant temperature and humidity.

Mont Soleil is a semi-soft cheese. Its rind is a light reddish brown. The paste has sparsely dotted holes of up to 6 mm Ø. The pure, aromatic, fruity-flowery and sometimes almost sweet flavour of Mont Soleil is a clear reminder of its sunny origins.