Pré Fleury, a soft to semi-hard cheese, is produced year-round in the Intyamon Valley. The milk used to make this cheese comes from the meadows and alpine pastures of Montbovon, farmed with methods that respect both the environment and animal welfare. During its maturation, which lasts between 4 and 6 weeks, Pré Fleury is turned and rubbed five times a week.
