OUR COMMITMENTS

Animal well-being

To get the best out of our four-legged princesses, we really pamper them. Each cow is given a first name that starts with the letter for the year that they were born in, as is tradition in France. As well as taking care of the production of the cheeses, Peggy and David manage all aspects of the cows lives, from the artificial insemination through to their departure from the farm. Using software to help them, they are able to closely monitor the needs of each cow and meticulously note the preventative and curative care that they receive...

OUR HERD...

Secrète

Black and white Prim’Holstein, a breed that is popular for milk production

Suisse

Smaller, brown Jersey cattle that produce a richer milk

Rose & Only

and many more!

Our cows are let out to pasture from March to October and have permanent access to their barn with fodder constantly available in their troughs. The cows also get to enjoy the local crops as the 250 hectares cultivated around the farms are mainly used as food them: pastures, maize, lucerne, clover, ryegrass and barley.

THE LABELS

The farmer label is a guarantee that the products are a result of the farm and a cheese-making process that starts from the cultivation of the fodder for the cows and goes right through to the distribution of the cheeses.

PROTECTED DESIGNATION OF ORIGIN

The PDO (or AOP in French) label stands for Protected Designation of Origin and serves as a guarantee that a product has been produced and processed in a certain geographic area recognised for its specific expertise. It is therefore inextricably linked to the idea of “terroir”, a French term that refers to an area where a characteristic agricultural product is produced.

PROTECTED GEOGRAPHICAL INDICATION

The PGI (or IGP in French) label is an EU label created in 1992. This label distinguishes gastronomic products with unique characteristics that are a result of the geographical area where they are produced or transformed. Unlike PDO products, for a product to be given the PGI label at least one stage of the production, transformation or preparation must take place in a particular region.

EXPERTISE THAT COMBINES TRADITION AND MODERNITY

David Petiot and the farm team mould the cheeses with a ladle and then turn them manually, just like others farmers have done for many, many years. They leave the milk to ripen overnight at 12 degrees before curdling it. This crucial process allows the ‘living’ milk to develop the right micro-organisms, lactic bacteria, yeasts, to deepen its natural flavours, to increase its nutritional values tenfold (calcium, mineral salts...) and to enhance its taste. Ultimately, it also helps to ensure that we are able to offer delicious and consistently high quality products to their customers all year round while accommodating the unpredictable variations in raw milk.