Beuret and Chatelain report that, in 1192, the cheese made in the abbey served as an annual fee paid in lieu of rent to the feudal tenure "Étoile". Over the centuries, mountain farmers began to make these cheeses outside the abbey, for example the Embreux dairy farm (between Les Genevez and Lajoux), the farms at Lajoux and at Genevez, as well as other farms tied to the abbey such as Les Joux, Fornet-Dessous, Rebévelier, ...
Places of production in 1950: Châtelat, Fornet-Dessous, Le Fuet, Lajoux, Moron, Reconvillier, Tavannes, Tramelan, Loveresse, La Chaux d'Abel, Le Noirmont, Villeret and the Courgenay cheese dairy.
