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Where the cattle graze, the first level above Salins is home to alpine goats. 60 chamois have surrounded this farm since 1974. The Carrey family raises them and produces cheese. The daughter Sandrine took over in 1999. The specialities are all made from raw milk: crottins, logs, cobblestones, cam'chèvre (goat camembert), more or less matured. Another speciality is the "cabreta" for salads. You can also try the goat's cheese terrines (plain, chardonnay, macvin, chanterelle mushrooms, morels), the old-fashioned smoked sausages and the chipo-chèvre.
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