Farmhouse dairy, La Garde-Adhémar
Les Biquettes de l’Archevêque
Farmhouse goat’s cheese made with raw milk, every day on the farm, from the milk of our 80 Alpine goats.
Welcome to the goats
Below the hilltop village of La Garde-Adhémar, my Chamoisée Alpine goats graze between the garrigue and the meadows. I turn their milk into lactic-set raw milk cheeses right here, in the farm dairy.
Dominique and Babeth Gerfand built this herd over forty years. I worked alongside them for two years, then took on the goats and the dairy in January 2024, to carry on what they started: looking after these little goats every day, the way they deserve.
In the shop, you taste before you choose. And when they are in the barn, my goats are more than happy to pose for a photograph.
From fresh to hard, all of it raw milk
Every cheese we make is lactic-set, made on the farm with our own goats’ milk. The matured ones then ripen in our drying room.
In March 2026, the dairy was making more than 600 cheeses a day.
See the whole range
What is in the shop this season
In the shop this season
Farmhouse goat’s cheese, made with raw milk
Fresh cheeses
Plain, in a faisselle mould, or dressed: aïolade with garlic, garden herbs, olive and ginger relish.
Flavoured
Rolled in garlic and herbs, in pepper, in Espelette chilli, or filled with fig, honey or lavender.
Fonteron and bricounettes
The plain fonteron, a large cheese to share, plus the bricounette and the ash-coated briquette.
Creamy and ash-coated
Soft and yielding, plain or under a fine layer of ash.
Semi-matured and hard
Young or well matured, and the Adhémarois, a hard cheese kept three months. The hard ones also come vacuum-packed.
The strong ones
The tendre-fort, and the Mystère: “stronger still”, warns the slate.
Also on the counter: little bouchons to nibble with a drink, grey-rinded tommes, rounds for grilling, and a wild garlic tomme in spring.
Tastings are free, in the shop.
What Laura says about her goats
A goat is very affectionate, very clever, endlessly curious, and very stubborn. That suits my character rather well.
Laura Larchevêque, on ici Drôme Ardèche radio, June 2024, translated from the French
Meet the herdWhat our customers say
4.8/5 stars
from 86 Google reviews, counted in October 2026
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We go every week and we are never disappointed. It has become the one address we cannot do without.
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A kind welcome, and precise answers about every type of cheese. You can tell these people know their trade.
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We tried “Laura’s favourite” and the fresh cheese with Espelette chilli. Both were very good.
A look behind the gate
I post the life of the farm as it happens: the kids born in January, the goats heading out to graze in spring, the cheeses coming out of the drying room. That is also where I announce opening dates and what has just arrived on the counter.
