Unassuming and unflappable Franck Liaudat is now the producer of the Fribourg State Le Gruyère AOP
A man of few words but steady resolve, Franck Liaudat is not one for show or pretension. While he keeps a low profile, he’s the man behind the Le Gruyere which has been named as canton Fribourg’s State Cheese of Excellence!
"Working with living products is incredibly rewarding"
Franck Liaudati, master cheesemaker, Le Crêt (FR)
In November 2024, Franck Liaudat received his diploma from State Councillor Mr Steiert, with the Dairy Cooperative Committee present. Scarcely had he had time to share his joy with his team and society members at receiving a gold medal at the IPG five-yearly awards, than Franck was informed that his Le Gruyère AOP had been chosen as the Fribourg Gruyère AOP d'État. “These accolades are rewarding because they highlight our hard work and the strong partnership with milk producers. I think about them when I'm frustrated with a spoiled wheel or a malfunctioning compressor!” Franck jokes. Employee Alice, who has been working in production for a few months now, beams with pride at being associated with the Gruyère selected by the cantonal authorities.
At 33, the cheesemaker already boasts 17 years of experience, including 15 at Le Crêt. Though he was originally set for a career in mechanics, a brief internship in the field was enough to kill his enthusiasm. Back then, as a teenager, he preferred spending his free time milking goats and making Tomme cheese on his uncle’s farm, which led him to pursue cheesemaking instead. In 2022, he took over the milk production from his boss, Jean-Marie Dunand, a renowned master cheesemaker in Le Crêt famous for his Le Gruyère AOP. The good news? “Le Gruyère AOP from Le Crêt is still just as delicious,” says Serge Ayer, president of the Crêt Dairy Cooperative (FR).
Looking to the future, the young cheesemaker is optimistic: being in a true milk-producing region means he's not too worried about supply. Soon, though, he'll need to replace employees nearing retirement. “Working with living products is incredibly rewarding. I hope to bring in motivated people,” he says. As for teamwork, trust is key: “The milk producers know, just like I do, that surprises are part of the job. We tackle them together, always keeping our shared interests in mind,” concludes Franck Liaudat, clearly satisfied with his lot.
Figures
- Annual processing of 2.9 million kg of milk into Le Gruyère AOP
- Above-ground 4,050-place cellar built in 2002
- Dairy cooperative of 20 members
- Maturer: Fromage Gruyère SA
- Personnel: 3 cheesemakers, 1 apprentice, 3 production assistants, 2 sellers
