This is a family dairy farm since 1978, specializes in manufacturing cheeses and semi hard cheeses from goat and sheep (ewe’s) milk. The cheeses are processed traditionally as taught over the years in different areas in France. All of the cheeses are manufactured from naturally whole milk with no added injections or processing substances during the natural cheese processing.
The semi hard cheeses are left in a ripening room with the ideal temperature and moisture conditions for ripening the cheese for at least a process of two weeks that continue even after leaving the ripening room. The cheeses continue to ripen and the taste becomes more noticeable and intense.
The knowledge of cheese making was collected from many visits to the original places that make the original cheeses, such as: Sainte Maure, Valencia, Saint Marcellin and others.
The hard cheese are manufactured by getting pressed, when all the liquids are squeezed out and leave the cheese relatively dry. This process enables the cheese to get old during a longer period of time, for a number of months to over a year.
Some of the cheeses are more flexible, and others are drier depending on the way the cheese was processed.
In the dairy shop you may purchase cheese or sit and eat a platter of cheeses and drink a glass of wine.
Friday from 10:00 AM to 2:00 PM
Saturday from 10:00 AM to 4:00 PM
*Tours and visits to the dairy farm during the week must be reserved in advance.