"Chapendu means sloping meadow, ""lo tsa pentu"". The cheese cellar was restored in 2014 and is used for ageing goat cheeses produced on the mountain pasture by Sylvain Chevassu. This pasture, long abandoned by the grazing cows, is naturally uncultivated, particularly by the alder. The cows would neglect the more woody plants, while the goats love it!"