Cheeses

The Poitevine is the "cheese goat": its soft, rich, high quality milk is particularly suitable for making fresh, mature cheeses with the taste of yesteryear.

Available now:
• Cabécou du Périgord® fermier : I adhere to the collective mark Cabecou du Périgord®, I respect the specifications concerning the breeding and the manufacture of this speciality with a hazelnut taste, soft and creamy, melting in the mouth.
• The fresh cheese spreads are offered in trays supplemented with different ingredients, at best organic: garlic and fine herbs, or dried tomatoes, or a mixture of flowers, or a mixture of wild herbs, or a mixture of onions, peppers, etc ...