Taste, Land, Tradition and MenThe specific flora of the "Grands Causses" Natural Regional Park gives ewe varied feeding. That is why our cheeses are so unique and tasty. Fodder productionThe 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 productionOur 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 transformationWe are making our own farmhouse ewe cheeses, that is to say all the milk come exclusively from our flock. MaturingMaturing cheese is an art which produces a tasty cheese. Cheese sellingAnd then, our cheeses can be eaten ! |