Cheese dairy
Délice de Pommard (a triple-cream, mustard-bran-aged cheese) was born here in the expert hands of Alain Hess, MOF 1997. The atavism is strong, since Otto the grandfather made emmenthal, René the father took up the torch of production and Charles the Hess grandson put his hand to the dough. More than 200 cheeses display their rind, making it difficult for customers to choose from among the many good things to discover.
