Post on 21-Feb-2020
Support to Sustainable Value Chains through the Development of Geographical Indications in the Dairy
Sector Project – Georgia
Results Report of Knowledge exchange in France and Switzerland
Massifs des Aravis – Massif des Bauges – Valais – Pays de Gruyère et du Pays d’Enhaut
18 – 23 June 2018
Table of content
Acronymes ........................................................................................................................................... 5
Defintions ............................................................................................................................................ 5
Introduction ............................................................................................................................................. 6
Background .......................................................................................................................................... 6
Objectives of the knowledge exchange ............................................................................................... 6
Participating parties ............................................................................................................................ 6
Regions and their PDOs ........................................................................................................................... 8
Massif des Aravis ................................................................................................................................. 8
Reblochon de Savoie PDO ............................................................................................................... 8
Chevrotin PDO ................................................................................................................................. 9
Massif des Bauges ............................................................................................................................... 9
Tome des Bauges ........................................................................................................................... 10
Valais ................................................................................................................................................. 10
Raclette du Valais .......................................................................................................................... 11
Pays d’Enhaut .................................................................................................................................... 11
L’Etivaz PDO ................................................................................................................................... 12
Pays de Gruyère................................................................................................................................. 13
The Gruyère PDO ........................................................................................................................... 13
Programme rationale ........................................................................................................................ 13
Results of the knowledge exchange ...................................................................................................... 17
Producer organisations managing GIs ............................................................................................... 17
Economic entities participating to the VC structuring ...................................................................... 18
Control and certifications of GIs ........................................................................................................ 19
Food safety standards and particular flexibility and derogation regulations ................................... 21
Market surveillance and fight against fraud ..................................................................................... 22
Marketing and promotion of GIs ....................................................................................................... 23
Relation between GIs and rural tourism ........................................................................................... 25
High mountain summer pasture management ................................................................................. 25
Other quality labels with special focus on nature protected area labels and sustainable farming .. 26
Other topics addressed during meetings .......................................................................................... 27
Examination of application for PDO and PGI registration ............................................................. 27
Sensory analysis ............................................................................................................................. 27
Annexes ................................................................................................................................................. 29
Annex 1: Programme of the knowledge exchange ........................................................................... 29
Annex 2: Contacts .............................................................................................................................. 36
Acronymes
CH Switzerland
CHF Swiss Francs
FAO The food and Agriculture Organisation of the UN
FR France
GAEC Groupement Agricole en Commun
GI Geographical Indication
INAO Institut National des Appellations d’Origine
KE Knowledge exchange
NFA National Food Agency
OiC Office Intercantonal de Certification
PDO Protected Designation of Origin
PGI Protected Geographical Indication
VC Value chain
Defintions
Alpage
Introduction
Background
The knowledge exchange (KE) has been organised in the frame of the FAO/EBRD project “Upgrade of
Meat Quality Standards in Montenegro and Exchange of Lessons Learned in the Western Balkans”
that aims to enhance the sustainability of the Georgian dairy value chain through the development
and enhanced protection of Geographical Indications (GIs). The project focuses on strengthening the
institutional framework for GIs and developing sustainable GI value chains in the dairy sector. More
specifically, it aims at improving GI certification systems in the country and supporting sustainable
dairy GIs through a better characterization of quality specificities, improved capacities of producers’
organizations, better marketing and quality upgrading.
The knowledge exchange has been timely organised as the project enters in a new phase that
requires all partners starting complying with GI requirements and implementing different activities
pertaining to the enforcement of the GI system.
Objectives of the knowledge exchange
The overall objective of the study tour was to expose producers, state agencies and certification
bodies to good Geographical Indications (GIs) practices. The main topics addressed during the study
tours were:
– Producer organisations managing GIs
– Control and certifications of GIs
– Food safety standards and in particular flexibility and derogation regulations
– Market surveillance and fight against fraud
– Marketing and promotion of GIs
– Relation between GIs and rural tourism
– High mountain summer pasture management
– Other quality labels with special focus on nature protected area labels
Other topics addressed during meetings:
– Examination of application for PDO and PGI registration
– Sensory analysis
– Sustainable farming
Participating parties
The delegation was formed by the most proactive producers in the qualification process of the two
pilot GI products (Sulguni and Tushetian Guda), representatives of the state institutions with key
competences in regards to GI system implementation and one private certification staff (see Table 1).
The delegation was accompanying by FAO expert and INAO expert in cheese processing, and two
experts of REDD who organised the knowledge exchange in France and Switzerland.
Table 1: Participants to the study tour
Gender Name, Surname Title/Organization Contact Information
Producers
M Giorgi Abulidze Association “Tushuri Guda” abulidze@gmail.com
M Koba Gaprindauli Association “Tushuri Guda” k.gafrindauli@gmail.com
M Giorgi Karsamauli Association “Tushuri Guda”
M Kakhaber Koniashvili Head of the association – “Sakrdze”
kakhaberk@gmail.com
M Konstantine Abashidze Industrial director of “Sante” kabashidze@sante.ge
M George Liparteliani Founder of “Natural + “ g.liparteliani22@gmail.com
M Gocha Gagashvili Founder of “ Tsivi Cheese” gochagagashvili@yahoo.com
Government& certification body, etc.
F Ketevan Kiladze Sakpatenti KKiladze@sakpatenti.org.ge
F Mariam Gordadze NFA mariam.gordadze@nfa.gov.ge
M Zurab Nadareishvili CaucasCert d.bedoshvili@caucascert.ge
F Tamari Noniashvili Elkana Gi_elkana@outlook.com
F Ketevan Dushuashvili Interpreter ketdush@hotmail.com
Project staff and expert
M Pascal Bernardoni REDD, Expert pascal.bernardoni@redd.pro
M Emmanuel Mignason REDD, Expert em-conseil@outlook.fr
F Stéphanie Duchet INAO, Expert s.duchet@inao.gouv.fr
F Emilie Vandecandelaere FAO Project officer Emilie.Vandecandelaere@fao.org
Project implementer, State Institution, Producer and Certification Body on the way to the l’Aulp de Marlens
Regions and their PDOs
Massif des Aravis
The Aravis is a mountain range located in the pre-Alps between Haute-Savoie (west side) and Savoy
(east side). Its highest peak is Pointe Percée (2,750 m). In 2006, the Aravis chain is classified as a
"Natura 2000 site" which guarantees its environment and its biodiversity. On February 11, 2011,
President Nicolas Sarkozy, traveling to La Clusaz, during a round table on the mountain economy
announces the classification of the chain of Aravis in nature reserve.
Farming and tourism are the two complementary and most relevant economic sectors of the area.
The summer and winter resorts, as well as urban centres in the vicinity of the Aravis offer obvious
outlet market for locally produced food products.
Paturage de l’Aulp de Marlens, © P. Bernardoni
Reblochon de Savoie PDO
The Aravis range is the cradle of the Reblochon
of Savoy. On December 11th of the year 1932, the
Syndicate of the real reblochons fermier (on-
farm production) was founded. In 1958, the
Syndicat Interprofessionel du Reblochon
registers the Reblochon de Savoie as a PDO. The
"Coopérative des producers de reblochon
fermier" is created in Thônes, in 1971.
Nowadays, the Syndicat Interprofessionel gathers
550 milk producers, 130 on-farm producers, 20
dairies and 11 ripeners.
Reblochon de Savoie PDO
Chevrotin PDO
The Chevrotin is a goat cheese produced in the
hilly and mountainous areas around the Aravis
range.
In 1988, the producers of Chevrotin create the
Association of the on-farm producers of Chevrotin
decide to collectively promote their cheese. This
group of 25 on-farm producers and 5 ripeners
decide to register Chevrotin PDO. In 2002 the
Chevrotin is registered as a PDO. The Syndicate
interprofessionel du Chevrotin gathers 22
producers and 4 dairies
Massif des Bauges
Valley of the massif des Bauges © P.Bernardoni
The Bauges massif, or more commonly the Bauges, is a mountainous limestone massif of northern
French pre-Alps, between Savoie and Haute-Savoie and rising to more than 2,200 meters above sea
level. The heart of the massif forms the Bauges country, shaped by traditional dairy farming. The
natural heritage is remarkable and is one of the major assets of the Massif des Bauges Regional
Natural Park created in 1995.
The Bauges' main activity has long been dairy farming. Many cheese local specialties are produced
directly by the breeders at the “alpage” (high pasture) during the summer months or possibly on the
farm the rest of the year.
The French term alpage designates a mountain pasture where herds of cattle, sheep or goats are brought mainly in summer to enjoy a fresh and abundant grass. Alpage are usually equipped of buildings to host the farmers, his/her family and possible workers and rooms for dairy products fabrication.
Chevrotin PDO in the dairy of the GAEC Vent des cîmes,
© Giorgi Karsamauli
Milk is also collected by fruit cooperatives for the production of "Gruyère des Bauges" 12 and
"Emmental de Savoie" 13. Some cheese factories have also developed cheeses of their own14 such
as Montpela, Valbleu, etc.
Since the 1990s, the Bauges massif, surrounded by dynamic cities (Annecy, Aix-les-Bains, Chambery,
Albertville), benefits from investments, attracts a new population and repopulates slightly.
The Tome des Bauges with the Gruyère des Bauges
(called Margériaz since the Gruyère has been protected
as PGI in France and PDO in Switzerland) is the main
product of this region in which livestock and dairy
productions has been the main farming activities over
centuries.
Tome des Bauges
La tome des Bauges is a cheese produced from cow milk
in the whole massif des Bauges, that has been consumed
by local farmers for ages before to become a commercial
product in the beginning of the XXth century. The tome
des Bauges is registered as a PDO in 2002 at national
level and 2007 by the EU. The syndicat interprofessionnel
de la Tome des Bauges counts 53 milk producers, 12 on-
farm cheese producers and 5 dairies.
Valais
The canton of Valais is one of the 26 cantons of Switzerland, situated in the southwestern part of the
country, around the valley of the Rhône
The Rhone valley, © P. Bernardoni
Ripening Tome des Bauges with its miscellium,
© S. Duchet
The canton is simultaneously one of the driest regions of Switzerland in its central Rhône valley and
among the wettest, having large amounts of snow and rain up on the highest peaks found in
Switzerland.
Agriculture is important, particularly cattle breeding in the mountains and dairy farming in the plains.
The wine industry of the canton is the largest in Switzerland. There are also a large number of
orchards in the area in the lowland.
Cattle breading and cheese production relies on the usage of high pasture station usually located
between 1300 and 2800 m.a.s.l. during the summer months.
Another sector that is of high importance for the whole canton is mountain tourism. Agriculture, in
particularly vineyards and cattle breading shape the landscape of the main Rhone valley and the
adjacent valleys up to the highest peaks, conferring to the region the typical “Swiss Mountain”
picturesque image.
Raclette du Valais
The existence of cheese in Valais is
attested from the 4th century BC. During
the Roman period, alpine cheese enjoyed
an excellent reputation. Between the 14th
and 19th centuries, cheese was commonly
used as a bargaining chip, as a salary or as
an export product. The practice of melting
cheese was known in Valais in 1574
already. The name "raclette", if used
previously in the local dialect, was written
in 1874 to describe the cheese of the same
name.
Pays d’Enhaut
Located in the Vaudois Prealps, at an altitude of about 1,000 meters, the district is divided into three
communes, with about ten villages. Their territories are formed mainly by the middle part of the
Sarine valley, as well as by some lateral valleys.
Raclette du Valais PDO, © Interprofession de la Raclette du Valais
Pays d’Enhaut, near Chateau d’Oex © P. Bernardoni
Dairy cow farming is the main activity of the primary sector. It represented 15% of Pays-d'Enhaut's
activity. The milk price crisis that the country has been experiencing since the early 2000s encourages
farmers to continue their efforts to produce high added value product.
It is in this same spirit of valorization of traditions and know-how that the brand Pays-d'Enhaut
Authentique Products was created in 1996. By contributing to job creation in the valley, it also
supports the sustainable development of the territory. From the organic farmer producer to the
artisan cheesemaker or butcher through the farmer's cooperative, all partners of the Pays-d'Enhaut
Authentique Products label commit themselves to respect the criteria established by the brand and
to provide top quality products.
L’Etivaz PDO
In 1932, the producers of the region
founded the cooperative of producers
of the alpine cheese L'Etivaz, that was
in 2000 the first Swiss PDO registered
in the Federal Register of
Designations of Origin and
Geographical Indications.
The Cooperative currently has about
seventy members. It is administered
by a committee made up of 7
members elected by the producers. In
order to assist the committee in its
day-to-day management, two separate commissions have been created; one responsible for ensuring
the quality of the products and the other devolved to the promotion of Etivaz AOP.
L’Etivaz PDO, © Interprofession de l’Etivaz PDO
Pays de Gruyère
Typical landscape of Gruyère area with the Moléson mountain, © P. Bernardoni
Since 1848, the County of Gruyère extends from Montbovon to the lower end of Lake Gruyère. The
region is located in the pre-alps that reach2500 m.a.s.l. The main economic sectors are the high-tech
industry, tourism and agriculture.
Since the 12th century, the region of Gruyère is known for its cheese making. The medieval
chronicles also mention the know-how of its inhabitants who transform the milk production of their
herds into fat cheese marketed until France and Italy.
The Gruyère PDO
The strong emigration affecting Fribourg in
the 18th and 19th centuries extends the
geographical area of Gruyère production to
the cantons of Vaud, Neuchâtel, Jura and
neighbouring France. Without commercial
protection and defending only its quality,
Gruyère is nevertheless subject to imitations.
Beginning then, from the middle of the 19th
century, a movement of structuring the
profession and a fight for a name. It is
necessary to wait until 2001 for the Gruyère
to be registered as PDO at national level and
then 2011 in Europe.
Programme rationale
FAO and REDD proposed to organise the KE in two countries with similar characteristics in term of
landscape, system of production, but different history of the GI system and related institutional
Gruyère PDO, © Interprofession du Gruyère PDO
environment. France was the country that “invented” GIs, with the insertion of the concept of
Appellation of Origin (AO) in the law of in 1905 and the Protected AO in 1935. In nearly 100 years,
France has developed institutions involving in the support to producers, in the control and research
that makes this country, one if not the one that count the largest expertise and in deep knowledge
about GIs related concepts. In parallel, producers organisation have gained also knowledge and
management capacity of their GIs.
In Switzerland, the ordinance making possible to protect AOs and GIs has been adopted in 1997, so
only 20 years ago. The system of management and control of the 22 PDOs and 14 PGIs is relatively
light compared to other countries in great part because the scheme is rather new, i.e. not
overcomplicated by different administrative layers and multiplication of state agencies with different
competence.
Hence, participants had the chance to benefit from the in-depth French culture of GIs and of the
experience of a country that has set-up the GI system recently, that could equally inspire Georgian
VC operators and competent authorities.
Tableau 2: Meeting and presentations held during the KE
Organisation Person, Title Topics
Association des Producteurs Fermiers de Chevrotin et du Syndicat Interprofessionnel du Chevrotin
Julien Dumont, Animator Présentation of the Pays de Thônes et the Aravis mountain range.
Aftalp, Association des Fromages Traditionnels des Alpes Savoyardes,
Sébastien Breton, Director
Umbrella organisation for PDO and PGIs of Savoie region. Joint promotion. The possibility of links between French and Georgian GIs, especially via OrIGin, can also be discussed.
Joint enterprise GAEC « Le vent des Cimes »
Nicolas Baio, On farm cheese producer
Two products of Denomination of Origin, Reblochon and Chevrotin; alpine pasture on the farm; cheese making ; the making ; the valorisation of the products via agritourism and bed and breakfast in alpage.
Syndicat Interprofessionnel du Chevrotin (Association managing the PDO Chevrotin)
Marc Agnelletm On-farm cheese producer, Président
The history of the PDO process, the representation of the producers and the other group of operators, the ripeners collective actions / defence, quality, product promotion. Supplementary intervention by Stéphanie Duchet (INAO).
Syndicat Interprofessionnel du Reblochon (Association managing the PDO Reblochon)
Bruno Mathieu, Officer in charge of quality control
Role of the association in control and quality control; collective actions upstream, interventions with producers, special working arrangements with farmers, collaboration with State services (Departmental Directorate of Population Protection) for the control of sanitary quality.
Association des Agriculteurs du Parc Naturel Régional du Massif des Bauges (AAB) (association of the producers of the Bauges Natural Park)
Audrey Stucker, Animator
Presentation of the Massif des Bauges. Complementarity between agriculture and tourism / hospitality / direct sales on the pastures of Semnoz. The AAB, Bauges agricultural development actions in particular on the Alpage, Territorial Pastoral Plan.
Syndicat Interprofessionnel de la Tome des Bauges (Sitob) (Association managing the PDO Tome des Bauges)
Caroline Petite, Animator Presentation of the Massif des Bauges, complementary actions of the two organizations. The Sitob: the Tome des Bauges approach since its launch.
Syndicat Interprofessionnel de la Tome des Bauges
Dominique Dupérier, On-farm cheese producer. Former president
Meeting with a mountain farmer, founding member of Sitob in 1986. Producer organization and collective approach.
Coopérative laitière de Lescheraines (Dairy cooperative)
Thierry Boch, Administrator of the cooperative Nadine Lombard, Officer in charge of quality control
Dairy vist. Milk production, Cooperative management and commercialisation of product
Certipaq (certification body) Adrien Trucas, Certification & Control Development Manager
Role of Certipaq
Organisation Person, Title Topics
Répression des Fraudes Julie Unzeitig, Inspector Role of the competent authority against frauds and infringements, relation with the other administrations (e.g. customs)
Fromagerie du Val d’Aillon Madeleine Trépied, Former milk producer and member of the board of the dairy cooperative
Establishment of a dairy and transformation in the mountains, direct sales, targeting tourists, in a production unit processing few hundred thousand kg of milk collected.
Alpage de l'Arollette, Service de vulgarisation de l'Etat du Valais
François Veuthey Ag. Advisor, Sheep milk producer
Management of alpage and high mountain pastures
La Fromathèque Bertrand Gabioud, Owner Promtion of premium regional products
Interprofession Raclette du Valais AOP (Association managing the PDO Raclette du Valais)
Urs Guntern, Director Presentation of the raclette du Valais PDO, Organisation and role of the association, fraudes fighting
PDO PGI Swiss commission Corinne Couillerot, Vice president of the commission
Swiss PDO and PGI commission, examination of applications for protection, composition of the commission
Alpage de Mase-La Louère Jean-Louis Garin, Agritourism farm Agri-tourism, Hosting on alpage
Migros (largest Swiss retailer) Damien Zufferey, Marketing director
Place of PGI and PDO and other labels in the retailer strategy
Interprofession du Gruyère PDO Thierry Bize, Quality and control commission
Internal control, Sensory analysis, Taxation system
Cheese-making of Grandvillard Laurent Python, Cheese master Direct selling, diversification
Intercantonal Certification Body (OiC) Christian Beuret, Vice- Director On site Inspection of cheese maker process unit by certification body.
Alpage Pâquier Mottiez Nicolas Mottier, Farmer Cheese producer
Natural park labelling, Interaction traditional products-tourism.
Les Chambres d'Hôtes du Berceau Jean-Jacques & Armelle Morier, Farmers
Agri-tourism, Hosting on farm
Coopérative de la Tzintre (cooperative of Alpage cheeses)
René Kolly, President Nicolas Esseiva, Manager
Importance of cheese making on alpage, rippening and marketing of the cheese by the cooperative, role of the coop and realtion with the Interprofession of Gruyère and Interprofession of Vacherin
Meetings with VC stakeholders, producers, producer organisations and support organisations
allowed to the KE participants to understand how GI VC are managed and coordinated to comply
with GI requirements and promote GI products on the market.
Georgian producers and competent authorities were also able to grasp the level of requirements in
term of food safety by visit and observation of production facilities on the farm in the lowlands and
in the alpage.
Other meetings were organised with authorities and certification bodies in charge of the control and
certification of GI products and surveillance on the market.
Altogether 24 meetings were organised during the 6 days that lasted the KE (see Table 3).
Table 3: Meetings and topics covered
Organisation Person, Title
Pro
du
cer
org
anis
atio
ns
Co
ntr
ol a
nd
cert
ific
atio
ns
Foo
d s
afet
y /
flex
ibili
ty &
der
oga
tio
n
Mar
ket
surv
eilla
nce
M
arke
tin
g &
pro
mo
tio
n
GIs
& r
ura
l
tou
rism
Pas
ture
man
agem
ent
Oth
er q
ual
ity
lab
els
Oth
er
Association des Producteurs Fermiers de Chevrotin et du Syndicat Interprofessionnel du Chevrotin
Julien Dumont, Animator
Aftalp, Association des Fromages Traditionnels des Alpes Savoyardes,
Sébastien Breton, Director
Joint enterprise GAEC « Le vent des Cimes »
Nicolas Baio, Cheese producer
Syndicat Interprofessionnel du Chevrotin (Association managing the PDO Chevrotin)
Marc Agnelletm On-farm cheese producer, Président
Organisation Person, Title
Pro
du
cer
org
anis
atio
ns
Co
ntr
ol a
nd
cert
ific
atio
ns
Foo
d s
afet
y /
flex
ibili
ty &
der
oga
tio
n
Mar
ket
surv
eilla
nce
M
arke
tin
g &
pro
mo
tio
n
GIs
& r
ura
l
tou
rism
Pas
ture
man
agem
ent
Oth
er q
ual
ity
lab
els
Oth
er
Syndicat Interprofessionnel du Reblochon (Association managing the PDO Reblochon)
Bruno Mathieu, Officer in charge of quality control
Association des Agriculteurs du Parc Naturel Régional du Massif des Bauges (AAB) (association of the producers of the Bauges Natural Park)
Audrey Stucker, Animator
Syndicat Interprofessionnel de la Tome des Bauges (Sitob) (Association managing the PDO Tome des Bauges)
Caroline Petite, Animator
Syndicat Interprofessionnel de la Tome des Bauges
Dominique Dupérier, On-farm cheese producer. Former president
Coopérative laitière de Lescheraines (Dairy cooperative)
Thierry Boch, Administrator of the cooperative Nadine Lombard, Officer in charge of quality control
Certipaq (certification body) Adrien Trucas, Certification & Control Development Manager
Direction départementale de la cohésion sociale et de la protection des populations Direction générale de la concurrence, de la consommation et de la répression des fraudes
Julie Unzeitig, Inspector, (DDCSPP) Anne BURTHEY (DGCCRF)
Fromagerie du Val d’Aillon
Madeleine Trépied, Former milk producer and member of the board of the dairy cooperative
Alpage de l'Arollette, Service de vulgarisation de l'Etat du Valais
François Veuthey Ag. Advisor, Sheep milk producer
La Fromathèque Bertrand Gabioud, Owner of la Fromathèque
Interprofession Raclette du Valais AOP (Association managing the PDO Raclette du Valais)
Urs Guntern, Director
PDO PGI Swiss commission Corinne Couillerot, Vice president of the commission
PDO&PGI
registration
Sensory analysis
Alpage de Mase-La Louère Jean-Louis Garin, Agritourism farm
Migros (largest Swiss retailer) Damien Zufferey, Marketing director
Interprofession du Gruyère PDO
Thierry Bize, Quality and control commission
Sensory analysis
Dairy of Grandvillard Laurent Python, Cheese master
Intercantonal Certification Body (OiC)
Christian Beuret, Vice- Director
Organisation Person, Title
Pro
du
cer
org
anis
atio
ns
Co
ntr
ol a
nd
cert
ific
atio
ns
Foo
d s
afet
y /
flex
ibili
ty &
der
oga
tio
n
Mar
ket
surv
eilla
nce
M
arke
tin
g &
pro
mo
tio
n
GIs
& r
ura
l
tou
rism
Pas
ture
man
agem
ent
Oth
er q
ual
ity
lab
els
Oth
er
Alpage Pâquier Mottiez Nicolas Mottier, Farmer Cheese producer
Biodamic farming
Les Chambres d'Hôtes du Berceau
Jean-Jacques & Armelle Morier, Farmer
Coopérative de la Tzintre (cooperative of Alpage cheeses)
René Kolly, President Nicolas Esseiva, Manager
Results of the knowledge exchange
Producer organisations managing GIs
The structuration of GI value chain is one of the main factors of success. This implies at least the
existence of one organisation by GI that plays different roles like guaranteeing quality and promoting
the products on the market. Representatives of Syndicat Interprofessionnel du Chevrotin, Syndicat
Interprofessionnel du Reblochon, Syndicat Interprofessionnel de la Tome des Bauges, Interprofession
Raclette du Valais AOP (Association managing the PDO Raclette du Valais) exposed challenges to
found and make associations, and the different activities they carried for the benefit of the Gis and
their producers.
The different meetings with these Syndicat (FR) and Interprofession (CH) clarified also :
Their mission
the competences conferred by the state to these organisations
their internal organisation with the different organs and their function
The Association des Fromages Traditionnels des Alpes Savoyardes, an association that gathers
producers of 8 GI cheeses (Abondance, Beaufort, Chevrotin, Emmental de Savoie, Raclette de Savoie,
Reblochon, Tome des Bauges, Tomme de Savoie) explain roles that such organisation can play in
mutualising functions such as :
Control, selection of one single Certification body, organisation of the internal control and
adoption of common control tools
R&D, on link between quality and the territory or pasture and meadow management, market
monitoring
Support of the operators, information, qualification of animal feed
Communication with organisation of different events
Representation in front of the different administration and partners
This umbrella organisation is particularly important for those GI value chains that are relatively small
compared to the largest. Indeed, the 8 GIs of different dimension involve only 60 dairies and 300 on-
farm cheese makers. Only by joining forces, cheese producers of the Savoie region are able to
sustain:
The cheese road
The cheese festival
Pedagogical actions targeting pupils
Websites, social networks, newsletters
Meeting with AFTALP in the “Maison du Reblochon” in Thône, © P. Bernardoni
Economic entities participating to the VC structuring
Within the different GI VC, single producers have founded different entities gathering milk and dairy
producers.
The KE participants exchanged with several cooperatives:
Coopérative laitière de Lescheraines (Dairy cooperative)
Fromagerie du Val d’Aillon (Dairy cooperative)
Coopérative de la Tzintre (cooperative of Alpage cheeses ripening)
The discussions focused on the role of these entities in the management of quality and traceability
and contractual arrangements with cooperative members.
Ripening Gruyère d’Alpage in the cooperative de la Tzinte, © P. Bernardoni
Meeting with the joint enterprise GAEC « Le vent des Cimes » showed how dairy producers are able
to pool financial resources and complementary skills to manage their enterprise producing
Reblochon fermier PDO, Chevrotin PDO and Tomme de Savoie PGI.
Main lessons learned
Importance of the joining forces to meet retail sector requirements in term of volumes but also
standards
Facilitated access to subsidies and commercial credits for GAEC
Opportunity of optimizing skills of associates by specialisation (milk production, cheese making,
marketing, administration) in GAEC
Control and certifications of GIs
Certification of GIs is one of the big challenges for Georgian VC operators, competent state agencies
and certification bodies will face in a near future, as soon the new law on GIs is adopted. Three
meetings focused exclusively on this topic; two with certification bodies and one with a staff of the
Gruyère PDO quality control commission in charge of the internal control:
Certipaq (certification body)
OiC (Certification Body)
Interprofession du Gruyère PDO
Presentation of the control system by the OiC in Granvillard dairy, © P.Bernardoni
The two certification bodies presented how the controls are conducted, highlighting the required
documentation single producers have to provide (auto-control) and the importance of the internal
control ensured by the GI interprofessional organisations.
The representative of the Gruyère PDO explains in detail the way the quality commission conduct
checks and how the organoleptic assessment is performed (incl. grading system).
The producer of the dairy Grandvillard where the OIC presented the control and certification system
explained how resistant were initially the producers of Gruyère PDO, before to emphasize the
economic benefits they gain over the years as result of a clear improvement of the Gruyère quality.
The same producer considered that the certification costs (about 400 CHF per year) were definitively
affordable in regards of the benefits of the GI. He however underlined that the accumulation of the
different certification schemes costs reached a couple of thousands francs yearly, and budgetary line
not to undermine.
Main lessons learned
Internal control scheme is key for an efficient control and to maintain/improve quality
Control and certification is a necessary burden to improve VC efficiency and quality of the GI
GIs certification costs are worth in comparison to the GI benefits
Food safety standards and particular flexibility and derogation regulations
Participants had the chance to visit several facilities and to witness how even small operators can
ensure food safety by producing dairy product observing food safety and hygiene good practices.
Alpage production of L’Etivaz PDO in thanks heated by firewood, © P. Bernardoni
The various visits did also revealed different derogations applicable to the different GI cheeses:
Use of wood (usually epicea) to ripen the cheese (all cheeses visited)
Use of fire to heat the thank on the Alpage Pâquier Mottiez to produce L’Etivaz
Use of thanks in cupper in case of Tome des Bauges
Flexibility rule could also be observe in alpage and on-farm dairies:
Absence of room dedicated to the reception of input in alpage de Mase-La Louère
Absence of gloves for some actions requiring direct skin sensation in the fromagerie de
Grandvillard.
The president of the Syndicat Interprofessionnel du Chevrotin described how the food safety are
conducted by the different state agencies involved. Mr Marc Agnelet commented that controls can
be announced or not.
The technicians in charge of quality control at the Coopérative laitière de Lescheraines (Dairy
cooperative) emphasised that the establishment of the quality management system is a learning
process and that she keeps bringing changes to better manage quality and/or comply with different
clients requirement.
Main lessons learned
Hygiene and food safety compliance is controlled by a specific state agency
Controls can be announced or not
All studied GIs had some derogation rule in comparison with the official requirements (use of wood,
use of fire to heat the cheese, wooden wall and floor surfaces, etc.)
Market surveillance and fight against fraud
Two representatives from the authorities – Direction départementale de la cohésion sociale et de la
protection des populations, Direction générale de la concurrence, de la consommation et de la
répression des fraudes – in charge of monitoring the market and identify infringement and misuses
of GI on the market presented their institutions mission, activities, frequency of control and
interaction with GI syndicates.
A point was also made on the collaboration with third countries in order to take action on
infringement of domestic GI in those countries. Some misuses of Georgian products in France and
French products in Georgia were mentioned and closer collaboration between French and Georgian
activities discussed after the formal meeting.
Lessons learned
The state must monitor the market and take action when infringements are found
The authorities in charge must liaise and cooperate with the producers managing the protected GI
International cooperation is crucial in order to protect GIs internationally
Marketing and promotion of GIs
Aftalp, Association des Fromages Traditionnels des Alpes Savoyardes exposed a number of activities
that aim to promote cheese consumption in general and the specific GIs that for most of them small
value chains that would be unable to develop promotion campaign with national or international
outreach.
Co-branding of cheeses from Savoie and Savoie region
The promotion strategies of the studied GIs cheeses relies on:
Twinning. Joint promotion of several GI product – The 8 GI cheeses of Savoie, GIs from Valais
(see illustration below), Gruyère and Vacherin Fribourgeois
Co-branding of the GI cheese and the region – Cheeses of Savoie and Savoie, Tome des
Bauges PDO and Parc Naturel Régional du Massif des Bauges
Twinning promotion of Raclette PDO, Dry meat of Valais PGI and Rye bread from Valais PDO
Over the past 25 years, direct sales from farmer to end consumers have greatly increased. The
Laitière de Lescheraines (Dairy cooperative), Fromagerie du Val d’Aillon and the Dairy of Grandvillard
have all open a shop that sells their own products but also other producers dairy products, other
traditional processed products such as jams, honey, cured meat, wines, spirits and juice. This concept
is more likely to attract clients who often want to purchase more than one products per outlet.
Migros, one of the two retailers that together with COOP has 70% of
the market share, described a market strategy including GIs with
their overall strategy that gives priority to products from the region
(in this case Valais). The retailer has developed the label “De la
region” (from the region) that guarantee that a certain percentage
of the input originate from the region and the value addition takes
place in the region. This label vehicle different promises to the
consumers:
Environmental sustainability. Food miles and higher trust in
local farming system
Social benefit for the region. Employment
Freshness of the products, that is especially important for
fruit and vegetable
Participants had the chance to experience a lunch La Fromathèque a store that sells and serves
traditional cheeses, processed meat and wines coming exclusively from the canton Valais. While
buying their products or having meals, clients can observe cheese makers processing Raclette PDO
and the cheeses aging on their epicea shelves.
La Fromathèque website banner
Main lessons learned
Marketing of GI use several Twinning (marketing of several GIs or a GI with other regional products)
or co-branding (marketing of the GI and the region of production)
In order to be attractive to consumers, most of the producers selling their products in their own shop
widen their assortment with other types of traditional products.
Retailers, to respond to consumers’ expectation, tend increasingly to advertise the sustainability of
their products.
Joining forces producer of single GIs or several GIs allows reaching higher number of consumers
Relation between GIs and rural tourism
In Switzerland, KE participants experienced agri-tourism at the Alpage de Mase-La Louère and at the
Chambres d'Hôtes du Berceau.
The owner of the Chambres d’hotes du berceau explained that over the years, the share of income
from the hosting activity increased to the point it equals the income from farming activities.
Main lessons learned
Farming, traditional products and agri/rural tourism can often be complementary
Hosting (meals and accommodation) can contribute significantly to the farmer income
High mountain summer pasture management
The service de vulgarisation de l'Etat du Valais (state extension service) presented high mountain
summer pasture management private model and the consortage model. Consortage means joint
management of work and collective goods, and is the traditional model adopted in Valais, but also in
many Apline regions to manage high mountain pastures.
Optimisation of high mountain pasture, © P. Bernardoni
On the Alpage de l'Aulp de Marlens, participants could observe the optimized use of grassland
through fencing.
Main lessons learned
Large high mountain pasture management need proper organisation and property rights
Grassland needs to be soundly managed to ensure resources sustainability
Other quality labels with special focus on nature protected area labels and sustainable farming
On the Alpage Pâquier Mottiez, the producer exposed the requirement and governance system of
the label du Parc du Pays d’Enhaut et de la Gruyère. The label is used on GI and non-GI products. This
farmer also explained marketing of L’Etivaz under Demeter certification mark guaranteeing
biodynamic farming.
In the massif des Bauges, the participants were also briefly explained different initiatives to promote
products of the Natural Park through the label of the park and markets organised by the park
administration and the association of producers of the park.
Main lessons learned
Natural park label or regional labels allow promoting baskets of products, including GI as leading
products
In some cases, GI products can be labelled organic or biodynamic, etc.
Other topics addressed during meetings
Examination of application for PDO and PGI registration
The vice-president of the PDO and PGI Swiss commission explains in detailed the way the
commission work, the composition of the commission, the main reasons for rejection, the frequency
of meetings, etc.
Presentation by the PDO and PGI commission vice-president at the Alpage de Mase-La Louère
After a long debate on who makes the final decision if parties do not reach consensus, the
commission vice-president emphasised that courts make a decision and not the state administration.
Main lesson learned
The judicial system has a key role and must be knowledgeable about GI system
Sensory analysis
The representative of the Interprofession of Gruyère PDO explained the way the organoleptic
commission works.
Main lessons learned
The sensory analysis is the main assessment element to decide if a GI complies with the specification
Milk delivery at the Fromagerie de l’Allion
Annexes
Annex 1: Programme of the knowledge exchange
Monday 18
Pays de Thônes (FR)
Time Organisation Person Function Location Topics
04.15 Meeting at Tbilisi airport
05.25-10.35
FlightTbilisi - Geneva
11.00 Meeting and departure to France
11.00 - 12.00
Transport Geneva airport - Thônes
12.00 - 13.30
Installation à l'hôtel et Déjeuner
Hôtel de l'Hermitage 8 avenue du Vieux Pont 74230 - Thônes
13.30 - 14.45
Sieste
14.45 - 15.00
Transport Hôtel - Maison du Reblochon (House of Reblochon)
15.00 - 16.30
Association des Producteurs Fermiers de Chevrotin et du Syndicat Interprofessionnel du Chevrotin
Julien Dumont Animator
Maison du Reblochon 28 rue Louis Haase 74230 Thônes
Présentation of the Pays de Thônes et the Aravis mountain range.
Aftalp, Association des Fromages Traditionnels des Alpes Savoyardes,
Sébastien Breton
Director Umbrella organisation for PDO and PGIs of Savoie region. Joint promotion. The possibility of links between French and Georgian GIs, especially via OrIGin, can also be discussed.
16.30 - 17.30
Transport (30 minutes) et walk (30 minutes) to the alpage de l'Aulp de Marlens
17.30 - 21.00
Joint enterprise GAEC « Le vent des Cimes » Visite - Discussion with producers
Alpage de l'Aulp de Marlens
Lieu dit "Les Fontanettes" - 74230 Le Bouchet Mont
Charvin
Two products of Denomination of Origin, Reblochon and Chevrotin; alpine pasture on the farm; cheese making ; the making ; the valorization of the productsvia agritourism and bed and breakfast in alpage.
Diner
Overnight Hotel Hermitage - Thônes
Tuesday 19
Massif des Aravis puis Massif des Bauges (FR)
Time Organisation Person Function Location Topics
06.30-07.00
Breakfast Hôtel de l'Hermitage - Thônes
07.00 - 07.30
Trajet en bus Thônes - Alpage des Confins
07.30 - 09.30
Syndicat Interprofessionnel du Chevrotin (Association managing the PDO Chevrotin)
Marc Agnellet On-farm cheese producer. Président
Alpage des Confins, la Clusaz
The history of the PDO process, the representation of the producers and the other group of operators, the ripeners collective actions / defense, quality, product promotion. Supplementary intervention by Stéphanie Duchet (INAO).
09.30 - 10.00
Trajet en bus Alpage des Confins - Thônes
10.00 - 10.30
INAO Stéphanie Duchet
Salle de réunion Maison du Reblochon 28 rue Louis Haase 74230 Thônes
Fin intervention / présentation INAO.
10.30 - 12.30
Syndicat Interprofessionnel du Reblochon (Association managing the PDO Reblochon)
Bruno Mathieu Officer in charge of quality control
Role of the associaition in control and quality control; collective actions upstream, interventions with producers, special working arrangements with farmers, collaboration with State services (Departmental Directorate of Population Protection) for the control of sanitary quality.
12.30 - 14.00
Lunch Buffet sur place Maison du Reblochon
14.00 - 15.00
Trajet en bus Thônes - Semnoz Pass
15.00 - 16.00
Association des agriculteurs du Parc Naturel Régional du Massif des Bauges
Audrey Stucker Semnoz pass (In case of rain in Chatelard)
Presentation of the Massif des Bauges. Complementarity between agriculture and tourism / hospitality / visit / direct sales on the pastures of Semnoz.
16.00 - 16.45
Trajet en bus Le Semnoz - Le Chatelard
17.00 - 19.00
Association des Agriculteurs du Parc Naturel Régional du Massif des Bauges (AAB) (association of the producers of the Bauges Natural Park)
Audrey Stucker Animator
Maison du Parc (Park centre), Avenue Denis Therme 73630 Le Châtelard
The AAB, Bauges agricultural development actions and in particular on the Alpage component, the Territorial Pastoral Plan.
Syndicat Interprofessionnel de la Tome des Bauges (Sitob) (Association managing the PDO Tome des Bauges)
Caroline Petite Animator Presentation of the Massif des Bauges, complementary actions of the two organizations. The Sitob: the Tome des Bauges approach since its launch.
19.00
Syndicat Interprofessionnel de la Tome des Bauges
Dominique Dupérier
On-farm cheese producer. Former president of the
Syndicate
Restaurant Les Clarines 73630 Le Chatelard
Meeting with a mountain farmer, founding member of Sitob in 1986. Producer organization and collective approach.
Dinner
Overnight L'eau Vive Ternélia Christine Poussard
Base de loisirs, 73340 Lesheraines
Wednesday 20
Massif des Bauges (FR)
Time Organisation Person Function Location Topics
06.30-08.00
Breakfast Christine Poussard
Base de loisirs, 73340 Lesheraines
8.30 - 11.00
Coopérative laitière de Lescheraines (Dairy cooperative)
Thierry Boch Nadine Lombard
Administrator of the cooperative Officer in charge of quality control
Adresse : chez Lovat 73340 Lescheraines
Dairy vist. Milk production, Cooperative management and commercialisation of product
11.00 - 12.00
Certipaq (certification body) Adrien Trucas Certification & Control Development Manager
Role of Certipaq
12.00 - 13.30
Lunch La Grolle - Lescheraines
13.30 - 15.00
Répression des Fraudes Julie Unzeitig Inspector Coopérative laitière de Lescheraines
Role of the competent authority against frauds and infringements, relation with the other administrations (e.g. customs)
15.00 - 15.30
Trajet de Lescheraines à Aillon le Jeune
15.30 - 17.30
Fromagerie du Val d’Aillon Madeleine Trépied
Former milk producer and member of the board of the dairy cooperative
Chef Lieu 73340 Aillon le Jeune
Establishment of a dairy and transformation in the mountains, direct sales, targetting tourists, in a production unit processing few hundred thousand kg of milk collected.
17.30 -18.00
Trajet Aillon le Jeune - La Frénière à La Motte en Bauges
18.00 - 19.30
Dairy farm Patrick Pavy Dairy producer, member of the Lescheraines cooperative
Gaec de la Marmotte La Frenière 73340 La Motte-en-Bauges
Milk production, traceability, milk quality, relation with the cheese-makers
19.30 - 20.00
Trajet La Frenière - Dinner
20.00 Dinner Le Plat Gourmand
Restaurant 73340 Arith
Overnight L'eau Vive Ternélia Christine Poussard
Base de loisirs, 73340 Lesheraines
Thursday 21
Valais (CH)
Time Organisation Person Function Location Topics
06.00-06.30
Breakfast Base de loisirs, 73340 Lesheraines
06.30 - 08.30
Transport by bus Lesheraines - Tête-noire
08.45 - 09.45
Walk to the alpage of the Arollette
09.45 - 11.15
Alpage de l'Arollette, Service de vulgarisation de l'Etat du Valais
François Veuthey Emile Deslarzes
Conseiller agricole Sheep milk producer
Alpage de l'Arollette Management of alpage and high mountain pastures
11.15-12.00
Walk back from the Alpage de l'Arollette
12.15-12.45
Transport to Fromathèque de Martigny
13.00 - 14.00
Lunch Fromathèque, Martigny
14.15 - 15.30
State advisory service la Fromathèque
François Veuthey Bertrand Gabioud
Mountain summer pasture regulatory framework and joint management. Fromathèque as promotion tool of regional cheeses
15.30-16.00
Transport Fromathèque - Conthey
16.00-17.30
Interprofession Raclette du Valais AOP (Association managing the PDO Raclette du Valais)
Urs Guntern Director Avenue de la Gare 2, CP 197, 1964 Conthey
Presentatation of the raclette du Valais PDO, Organisation and role of the association, fraudes fighting
17.45 - 18.45
Transport by bus Conthey - Val d'Hérens
18.00 - 19.15
PDO PGI Swiss commission Corinne Couillerot
Vice president of the commission
Alpage de Mase-La Louère, 46°11'.42.22" N 7°28'36.32" E
Swiss PDO and PGI commission, examination of applications for protection, composition of the commission
19.30 Dinner Jean-Louis Garin
Agritourism farm Alpage de Mase-La Louère Agri-tourism experience. Raclette with raclette du Valais PDO
Overnight Alpage de Mase-La Louère Jean-Louis Garin
Agritourism farm Alpage de Mase-La Louère
Friday 22
Pays d'Enhaut (CH)
Time Organisation Person Function Location Topics
06.30 - 07.20
Breakfast Alpage de Mase-La Louère
07.30-08.30
Transport by bus Alpage de Mase - Martigny
08.30-10.00
Migros (largest Swiss retailer) TbD Migros Valais Administration, Rue des Finettes 45, 1920 Martigny
Place of PGI and PDO and other labels in the retailer strategy
10.00-11.00
Transport Martigny - Gruyère
11.00-12.00
Gruyère PDO Thierry Bize Quality and contrôle commission
Auberge de la Halle Internal control, Sensory analysis, Taxation system
12.00 - 13.30
LUNCH Auberge de la Halle, Gruyère
14.00-16.00
Cheese-making of Grandvillard Laurent Python Direct selling, diversification
Intercantonal Certification Body (OiC) Christian Beuret
Director Chemin de la Fruitière 11, 1666 Grandvillard
On site Inspection of cheese maker process unit by certification body.
16.30-18.30
Alpage Pâquier Mottiez Nicolas Mottier
Cheese producer Alpage Pâquire Mottiez, 46°24′28.830″N 7°11′24.002″E
Natural park labelisation, Interaction traditional products-tourism.
19.30 Dinner Jean-Jacques & Armelle Morier
Les Chambres d'Hôtes du Berceau
Route des Monnaires 73, 1660 Château-d'Oex
Overnight Hotel Roc&Neige Les Monnaires 46, 1660 Château-d'Oex
Les Chambres d'Hôtes du Berceau Jean-Jacques & Armelle Morier
Route des Monnaires 73, 1660 Château-d'Oex
Saturday 23
Pays de Gruyère (CH)
Time Organisation Person Function Location Topics
07.30 - 08.30
Breakfast Les Chambres d'Hôtes du Berceau
08.30 -09.15
Transport en bus Château-d'Oex - Charmey
09.30 - 11.00
Coopérative de la Tzintre (cooperative of Alpage cheeses)
René Kolly Nicolas Esseiva
President La Tzintre 53, 1637 Charmey CH
Importance of cheese making on alpage, rippening and marketing of the cheese by the cooperative, role of the coop and realtion with the Interprofession of Gruyère and Interprofession of Vacherin
11.30 - 13.00
Transport en bus Charmey - GVA
13.15 Arrival at geneva airport
13.30 Check-in
14.45-03.10 (+1)
Flight Geneva - Tbilisi
Annex 2: Contacts
Organisation Contact person Function Location / adrdress Phone (+41 CH; +33 F) email Website
Aftalp, Association des Fromages Traditionnels des Alpes Savoyardes
Sébastien Breton Director 04 50 32 74 79 aftalp@wanadoo.fr
http://www.fromagesdesavoie.fr/en/
Alpage de l'Arollette, Emile Deslarzes Shepard Alpage de l'Arollette
Alpage de Mase-La Louère Jean-Louis Garin Director Alpage, 1968 Mase, 46.195475, 7.476839
079 304 14 35 jeanloup@netplus.net
http://www.alpagedemase.ch/index.php?page=restauration
Alpage Pâquier Mottiez Nicolas Mottiez Cheese producer Alpage Pâquier Mottiez, 46°24′28.830″N 7°11′24.002″E
079 301 78 84 026 924 69 89
http://www.ihr-lebenskreis.ch/fr
Association of the producers of the Bauges Natural Park
Audrey Stucker Animator Maison du Parc (Park centre), Avenue Denis Therme
04 79 54 97 56 a.stucker@parcdesbauges.com
http://www.parcdesbauges.com
Association des Producteurs Fermiers de Chevrotin et du Syndicat Interprofessionnel du Chevrotin
Julien Dumont Animator Maison du Reblochon 04 50 32 74 79 jdumont@fromagesdesavoie.fr http://www.chevrotin-aop.fr
Certipaq (certification body) Adrien Trucas Certification & Control Development Manager
06 73 22 42 19 https://www.certipaq.com
Cheese-making of Grandvillard Laurent Python Cheese maker Granvillard 079 285 37 89 laiterie.grandvillard@bluewin.ch www.laiterie-de-grandvillard.ch
Coopérative fribourgeoise des producteurs de fromage d'alpage
René Kolly Nicolas Esseiva
President and MP la Tzintre 53 1637 Charmey 026 927 12 21 cavealpage.latzintre@bluewin.ch laiterie_renekolly@bluewin.ch
https://fromage-alpage.ch
Coopérative laitière de Lescheraines Nadine Lombard Responsable qualité, salariée de la coopérative
04 79 63 30 37
Coopérative laitière de Lescheraines (Dairy cooperative)
Thierry Boch Administrator of the cooperative
Adresse : chez Lovat 06 47 05 24 28 http://www.fromageriedelescheraines.com
Direction Départementale de la Cohésion Sociale et de la Protection des Populations
Julie Unzeitig Inspector 04 56 11 06 11 julie.unzeitig@savoie.gouv.fr
Fromagerie du Val d’Aillon Madeleine Trépied Former milk producer and member of the board of the dairy cooperative
Chef Lieu 06 13 37 10 88 https://www.lesaillons.com/fromagerie-du-val-d-aillon-1.html
Gruyère PDO Thierry Bize Quality and contrôle commission
Auberge de la Halle 026 921 84 10 thierry.bize@gruyere.com https://gruyere.com/
Hotel Roc&Neige Michaël Chapalay Les Monnaires 46, 1660 Château-d'Oex
026 924 33 50 info@roc-et-neige.ch www.roc-et-neige.ch
Intercantonal Certification Body (OiC) Christian Beuret Director Chemin de la Fruitière 11, 1666 Grandvillard
076 498 34 62 https://www.oic-izs.ch/
Interprofession Raclette du Valais AOP (Association managing the PDO Raclette du Valais)
Urs Guntern Director Avenue de la Gare 2, CP 197, 1964 Conthey
027 345 40 90 info@raclette-du-valais.ch www.raclette-du-valais.ch
Joint enterprise GAEC « Le vent des Cimes »
François Thabuis Agriculteur associé du GAEC
Vallée : 04 50 64 14 93 Alpage : 04 50 64 19 35 gaecleventdescimes@gmail.com
http://www.bienvenue-a-la-ferme.com/rhone-alpes/haute-savoie/serraval/ferme/gaec-le-vent-des-cimes/457150
La Fromathèque Bertrand Gabioud Director Route du Gd-St-Bernard 28 1921 Martigny-Croix
027 565 86 86 info@lafromatheque.ch
http://www.lafromatheque.ch
Les Chambres d'Hôtes du Berceau Jean-Jacques & Armelle Morier
Route des Monnaires 73, 1660 Château-d'Oex
076 526 99 85 jean-jacques.morier@bluewin.ch
Migros (largest Swiss retailer) Damien Zufferey Product developper Migros Valais Administration, Rue des Finettes 45, 1920 Martigny
Parc naturel régional Gruyère Pays-d’Enhaut
Lea Megali Caroline Rosat
biologiste, cheffe de projet Parc
Place du Village 6, 1660 Château-d’Œx
026 924 76 93 lea.megali@gruyerepaysdenhaut.ch
http://gruyerepaysdenhaut.ch
PDO PGI Swiss commission Corinne Couillerot Vice president of the commission
Alpage de Mase-La Louère, 46°11'.42.22" N
corinne.couillerot@redd.pro
Service de la protection des consommateurs
Elmar Pfammatter Chimiste cantonal Rue Pré-d'Amédée 2, 1950 Sion 027 606 49 55 elmar.pfammatter@admin.vs.ch
Service de vulgarisation de l'Etat du Valais
François Veuthey Conseiller agricole Sheep milk producer
Av. Maurice Troillet 260 CH – 1950 Sion
027 606 75 52 rancois.veuthey@admin.vs.ch
Syndicat Interprofessionnel de la Tome des Bauges
Caroline Petite Directrice 04 79 52 11 20 caroline@tome-des-bauges.com http://www.tome-des-bauges.com
Syndicat Interprofessionnel de la Tome des Bauges (Sitob) (Association managing the PDO Tome des Bauges)
Dominique Dupérier Caroline Petite
Animator 28 rue Louis Haase 74230 Thônes
04 50320579 caroline@tome-des-bauges.com
Syndicat Interprofessionnel du Chevrotin (Association managing the PDO Chevrotin)
Marc Agnellet On-farm cheese producer. Président
Maison du Reblochon 28 rue Louis Haase 74230 Thônes
Alpage : 04 50 02 41 85 Vallée : 04 50 02 54 16
http://www.chevrotin-aop.fr/
Syndicat Interprofessionnel du Reblochon (Association managing the PDO Reblochon)
Bruno Mathieu Officer in charge of quality control
04 50 32 74 74 bmathieu@reblochon.fr http://www.reblochon.fr