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Taste, Land, Tradition and Men

The specific flora of the "Grands Causses" Natural Regional Park gives ewe varied feeding. That is why our cheeses are so unique and tasty.

Fodder production

The fodder production is composed of different varieties of grass (orchard grass, fescue), of different types of leguminous plants (lucerne, clover, French honeysukle) and of cereals (barley, wheat, oat, pea).

Milk production

Our flock is only composed of ewe from the "Lacaune" breed. Ewe are chosen by the Roquefort Confederation in order to make the famous cheese. A proportion of our milk production is transformed into Roquefort Cheese.

Milk transformation

We are making our own farmhouse ewe cheeses, that is to say all the milk come exclusively from our flock.
We are making cheeses from unpasteurised ewe milk that is why we are careful about hygienic rules during the fabrication.

Maturing

Maturing cheese is an art which produces a tasty cheese.
Our familial know-how is passed down from one generation to the next. We are proud to carry on this familial know-how.

Cheese selling

And then, our cheeses can be eaten !
You can find them :
- in our farm
- in some cheese sellers shops through France
- at the markets (on Tuesday at La Canourgue, Lozère - on Thursday at Sévérac-le-Château - on Saturday at Mende, Lozère)
- in some fairs

Our cheeses