Our cheeses
Lactic-set raw milk cheeses, made every day on the farm with our own goats’ milk, and the shelf of local produce that fills the basket.
From fresh to hard
Every cheese we make is lactic-set, made on the farm with our own goats’ milk. From this morning’s fresh curd to hard cheeses kept for months, the range moves with the season and with the ripening.
Everything is sold at the farm shop, Wednesday to Saturday, and tastings are free. The milk comes from our 80 Alpine goats, a few steps from the dairy.
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Made this morning Fresh cheeses, faisselles and dressed pots
The taste of our goats’ milk, and nothing else. Plain, drained in a faisselle mould, or dressed in a pot: aïolade with garlic, garden herbs, olive and ginger relish.
All season
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Ash-coated Creamy and ash-coated
The creamy one, soft all the way through, and the ash-coated cheeses under their fine grey layer, the ash-coated briquette among them.
All season
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Matured Semi-matured, hard and grey tommes
Semi-matured, young or well along, hard cheeses eaten young, and the Adhémarois, kept three months. For those who like it sharp: the tendre-fort, and the Mystère, “stronger still”. The grey-rinded tommes arrive a few weeks after we reopen.
Hard cheeses also vacuum-packed
The matured ones, and our own shapes
The ones that wait in the drying room, the large cheeses made to share, and what comes round only once a year.
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Flavoured The flavoured ones
Topped with garlic and herbs, with pepper, or with Espelette chilli. Others are split and filled right through: fig, honey, lavender, and plenty more.
All season
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Our own shapes Fonteron, bricounettes and little bouchons
The plain fonteron, a large cheese to share, the bricounette, and the little bouchons to nibble with a drink, singly or by the tray. They rarely survive the drive home.
All season
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Seasonal What we make for the season
Easter hearts with pineapple coulis or caramel nougat, a caramel and speculoos cheese for Mother’s Day, a wild garlic tomme in spring. And soon, “Laura’s favourites”.
In small numbers
The goats go out every afternoon, and whatever they browse comes back in the taste of the milk.
The farm shop pantry
Alongside the cheeses, local produce to fill the basket or to put together a present.
- Wine, organic bottles among them
- Craft beer
- Honey and preserves
- Olive oil and tapenade
- Rapeseed and sunflower oil
- Hand-made pasta
- Saucisson and pâté
- Fruit juice
- Goat’s milk soap and shampoo
- Lavandin essential oil
Gift vouchers
For any amount you choose, sold in the shop, good to use as soon as we reopen.
Loyalty account
Once your purchases add up to 50 euros, over one visit or several, you get one euro back.
Best of all, taste them
Tastings are free, and we will tell you what has just come out of the drying room.
Wednesday to Saturday, 9am to 12 noon and 4pm to 7pm, at 397 chemin de Fonteron.
Visit the farm shop