# The Trantsa farm, a family tradition built on whey and ewe's-milk cheese

Sérac, yoghurt, cow's-milk and goat's-milk tommes, Beaufort: local farms in the Belleville valley produce a wide range of dairy products. Among them, the Trantsa farm, run by Susan and Serge Jay, showcases sérac, a whey-based speciality served on a slice of country bread.

## Sérac, a speciality born of whey

Sérac is a whey-based snack, served on a slice of country bread. Rich in protein, it was once the sole meal for some families in the Belleville valley.

## A farm passed down through the generations

Susan and Serge Jay have farmed ewes at Le Châtelard, a hamlet at an altitude of 1,350 metres, since 2010. The Trantsa farm and its flock are being taken over by their daughters, Jennifer and Samantha, who continue to make tomme, sérac and yoghurt.

## Key points

- Sérac is a whey-based speciality, served on a slice of country bread.
- Rich in protein, it was once the sole meal for some families in the Belleville valley.
- The farm is at Le Châtelard, a hamlet at an altitude of 1,350 metres, where Susan and Serge Jay have farmed ewes since 2010.
- The farm and its flock are being taken over by their daughters, Jennifer and Samantha, who make tomme, sérac and yoghurt.
