A community ahead of its time

Montaimont has served as a communal alpine pasture since 1921, and includes several buildings: two dwellings for summer grazing, a hut for National Park rangers, once a sérac cellar (fresh cheese made from the whey by-product of Beaufort cheese, particularly nice with jam), and several halls (stables) one of which houses pigs. This communal asset is managed by 36 shareholders who are residents of Pralognan. Cows, goats and pigs take advantage of this 537 hectare area. At present, only about ten cows graze there.