Patrick Sancey Richard is a happy man: former boss of the cheese dairy, it was his son Eddy who took over the reins of the family business based in Métabief since the 1960s. A family success story crowned with success and new professional orientations such as the increase in area for county production, the star cheese of the premises and a redesigned sales area. But the cheese dairy which sits proudly at the foot of Mont D’or is also the opportunity to discover the secrets of cheese making with daily visits from 9:00 a.m. to the production workshops to watch live the traditional work of the cheese makers.
At Sancey Richard, we also innovate all year round by launching, for example, a summer cheese: La tome du Mont d’Or, a small breaded pavé to be cooked for a few minutes on each side and which on a bed of salad will let its creamy side! Do you know the cheesemonger’s steak? In the series nothing is lost, everything is transformed, the whey used for making cheese is reused to make this dough to be cut into slices and cooked with mustard or a spicy seasoning.
Listen again to this gourmet replay with also on the menu the recipe for donuts of cherries, the saffron from the Jura made by Claude Ancedy in Chissey sur Loue or the homemade pizzas of Manu restaurateur at Gremeci in Chenecey Buillon.