The Abbey of Tamié is in Savoie, in Alps massif. The community of monks produces a specific cheese, “Tome de Tamié”, approximately 400 kilograms a day. Therefore, the Abbey decided to run a study with ITFF (French technique institute for cheese) to find another solution. The anaerobic digestion has many advantages like for instance the treatment of a little sludge production (30g of dry substances of DCO (chemical request for oxygen) per kilogram). Milking waters are also used in anaerobic digestion to decrease ingoing load, and therefore reduce the load that is rejected.