Le Bucley is a Swiss mountain cheese dairy and seasonal farm above the village of Les Bioux, in the Vallée de Joux, in the canton of Vaud, known for producing Gruyère d’Alpage AOP. The farm has been managed by Cédric Rochat’s family since 2022, continuing a much older local cheesemaking tradition.

Situated at around 1,433 metres above sea level, at the foot of Mont Tendre, Le Bucley has belonged to the municipality of L’Abbaye since at least 1666. During the summer season, cows graze on the Bucley and Pré d’Etoy pastures, and their milk is made into cheese directly on the farm.

Its distinctive approach combines seasonal grazing with cheesemaking on the mountain itself. The dairy has a 1,400-litre vat and its own cheese cellar, while the herdswoman and cheesemaker live on the property during the season. Its main product is Gruyère d’Alpage AOP, while visitors can also purchase sérac, a whey cheese, and raclette directly from the farm.

Today, Le Bucley operates as a seasonal artisan producer, selling directly to customers and working with specialist partners for cheese maturation and distribution.