From Milking to Market — My Week on a Small Farm

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Written by Zélia

After spending a week at “Ferme Arc-en-Ciel,” in Juriens, a small village in the Swiss canton of Vaud, I realized that small farms are a world of their own. What stood out to me most was how you’re involved in everything — from production to transformation to selling — every step of the way.

Every morning starts early, with the familiar bleats of goats and the chilly air rushing past my ears. From the farm, you can already see the Alps stretching across the horizon and catch a glimpse of Lake Geneva in the distance.

From Milking to Feta-Making

Cédric, my dad’s childhood friend who runs the farm, is already milking when I arrive. I try to remember how, last summer, I learned to milk the goats on my own to help him.

After finishing with the ewes and goats, we bring the milk to the fromagerie — the little cheese room — where the magic begins. That week, we mostly made feta. We heated the milk, added bacteria, waited for the curds to form, then carefully poured them into molds. The next day, we unmolded the cheese, cut them into thick slices, salted them, lined them up on racks, and later packed them in salty whey. It was hard work, but also fun — Cédric would whistle, joke around, and make the whole process feel light.

From Ancient Wheat to Bread-Baking

But what Ferme Arc-en-Ciel is perhaps best known for is its ancient wheat varieties. They don’t just grow the grains — they mill them right on the farm. Nicola still runs the mill. He patiently showed me how to weigh, bag, and label each sack of flour.

On Friday, Amélie, one of Cédric’s daughters, and I baked all the bread for the market. We made over a hundred loaves: whole wheat, seeded bread, tresses, and even chocolate buns.

Saturday at the Farmers Market

Around 7 a.m., we were in Lausanne, setting up the stand. Loaves were stacked high. Jars of jam, syrup, and Nicola’s honey filled the table. The cheeses and meats were chilling in the fridge. Soon, early customers were already arriving. It took me a little while to get the hang of making change and adding up totals, but once it clicked, I loved it.

What Will Stay With Me

The feeling that a small farm can feel like a whole world — from growing to making to selling. This week, I saw how nature and people can work together in harmony. The farm respects its animals, grows food without chemicals, mills its own organic flour, and sells directly to the community. What makes it even more special is that it’s a true family effort — three generations working side by side, sharing knowledge, skills, and a deep love for their land.

Zélia, for SoliaVenture