The oldest description of the Bellelay cheese dates from 1628 and states that a "very fat milk of impeccable quality from the best grasses and herbs of the country is used".

© Photo : Archives de l'ancien Evêché de Bâle

Save
Cookies user preferences
We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
Accept all
Decline all
Essential
These cookies are needed to make the website work correctly. You can not disable them.
CMS
Accept
Analytics
Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
Google Analytics
Accept
Decline