Produced according to PER standard (Ecological Standards Required), the milk transformed into Prince Canna comes from farms in the canton of Vaud, more precisely from the villages of Ecoteaux, Maracon and a few neighbouring villages. The cows are mainly nourished from the grass in the meadows in the summer and from hay in the winter.

Only an irreproachable quality of milk makes it possible to produce Prince Canna. This merit belongs to the milk producers, faithful to centuries old traditions, in the breeding and caring of dairy cattle.

Mr. Pascal Morard and his family have run the Ecoteaux cheese dairy since 1994. With their personnel, they transform 1' 900' 000 litres of milk, mainly into Gruyere AOC and into Prince Canna. In the shop, you will find, in addition to basic food products, their home produce: tommes, yoghourts, cream, serac and of course Gruyere AOC and Prince Canna. Cheese platters are also available for your aperitifs and various functions.

Prince Canna is produced in a copper cauldron. The cheese maker adds a bacteria culture to the milk, after having heated it, as well as an enzyme, which will transform it into cheese curds. He also adds to the hemp extract and a small amount of a spice mixture which will harmonise the taste of cheese with that of hemp. It all seems so simple! Nevertheless, the exact recipe and the ‘savoir faire” of the fabrication are complicated and are closely guarded secrets.

Once the cheese curds are taken out of the cauldron with a hemp cheesecloth, they are put into moulds, in which the cheese maker places the prints which will give the characteristic inscriptions on the Prince Canna cheese wheels. Each cheese wheel is numbered separately and will then take the direction of the cellar after having spent a certain time in salt water.

For approximately 3 months, the process of refining will continue in order for the cheese to develop its best flavour.