A man of many hats, today we're talking to you in your capacity as director of the Fromagerie du Haut-Jorat. Can you explain what your role involves?
René Pernet: As director of the cheese factory, I manage a team of 17 employees, including three apprentices. I am also responsible for relations with our suppliers - milk producers - and our buyers - businesses and companies like yours, my dear Agathe.
With 100% Swiss butter, the charming cheese factory in Peney-Le-Jorat supports us daily in our pursuit of entirely local products. Would you say this stems more from an environmental or a quality approach?
René Pernet: A small cheese factory like ours has to stand out with a strong identity. We focus on close, trusting relationships with our producers and the high quality standards of our products.
And this butter, what makes it so good?
René Pernet: Ah, my dear Agathe, it's an art. I'll share my secret with you. Producing quality butter takes time. We work in the traditional way, which involves a strict and demanding protocol and significant raw material stocks. The cream preparation alone takes 3 days, but that's what allows us to achieve butter with such strong aroma and creaminess.
Having a cheese factory 67km from your biscuit bakery is a real stroke of luck! You know us, here at our place, Swiss products and short supply chains are very important, and it's the same for you, isn't it?
René Pernet: Oh yes, short supply chains are in our DNA! Our furthest supplier is 10km from the cheese factory. I am in daily contact with our 17 producers to guarantee the quality of the 13,000 - 18,000 liters of fresh milk produced by their approximately 900 cows every day.
The same applies to relationships with our buyers. Delivering our products hundreds of kilometres from the cheese factory would be an aberration, both ecologically and environmentally.
And what makes René Pernet a master cheesemaker unlike any other? Tell us everything… and especially all your hats!
René Pernet: Agathe, I'll confess my little weakness. I can't say no! As a locally rooted actor, I feel strongly committed. And one thing led to another, and I found myself involved in local societies, the political and cultural life of the region. Among other things, I sit on the Presidency of the Comptoir d'Echallens. It's not easy to combine all these responsibilities on a daily basis. I've surrounded myself with highly competent teams in their fields and have done everything to create an environment of trust: that's the secret to success.
Thank you very much René for your answers and your time (which we know is precious), finally, we would like to know which Agathe biscuits make your taste buds tingle the most?
René Pernet: Without hesitation, the Lemon Rounds. Once the packet is open, they have a furious tendency to disappear very quickly!
See you very soon and thank you again! We hope to see you soon at the biscuit bakery or the cheese factory!
