In April 1995, Fabienne and Frédéric started the cheeseworks to boost the farm’s self-sufficiency. Since then, meticulous cheesemakers have been crafting the cheese according to time-honoured methods.
Cheese making takes place all year round. We process all the milk from our goats.
Here are the visual steps to make a good cheese
Grâce aux enzymes de la présure, il se transformera en gel.
On l'appelle maintenant : caillé.