Carré de Sylvain

In the heart of the Auvergne Volcanoes Regional Nature Park, the Bacheluze farm produces a farmhouse cheese as rare as it is remarkable: the Palet de Bacheluze. A recent discovery,…

The Pyrenees are not known for goat farming, which is generally overshadowed by sheep farming. Traditionally, however, farmers kept a few goats of the Pyrenean breed, mainly for meat. Sheep…

Farmhouse alpine crottin.

Sweetness under the ashes.

A ring to make them all love goat.

One of the very few washed-rind goat cheeses.

The Cathare, with its beautiful Occitan cross, is immediately recognizable.

Marie-Suzanne and Philippe Garros have developed unique, innovative cheeses with a remarkable identity.

Under its light crust, it offers a generous paste.

Mothais lies on a chestnut leaf that absorbs the moisture of the cheese in its youth.

A farm goat from the Alps.

A rare goat’s milk cheese from the Vosges valleys.

Shaped like a Besace, its pleated ivory rind covers a slightly crumbly dough that melts in the mouth.

In the small hamlet of La Ginestarié, the Teoski family produces a delicious all-cream cheese.

The cheese is distinguished by the small fern leaf that decorates it like a seal.

A little goat’s cheese “munster”.

Priscille and Christophe, two young enthusiasts, carry on the Branche family cheese-making tradition.

The cheese is distinguished by the small oak leaf that adorns it.

This goat’s cheese is named after a breed of cow, the famous Charolaise.

This small conical cylinder, or Bonde in the local expression, is a delicacy.

In its wooden box, swaddled in a spruce strap, Cabri is inspired by Vacherin Mont d’Or.

A pleated crust offering a beautiful shade of bluish-grey.

Banon is distinguished by its plant life.