Our farm is located at the crossroads of Revermont and Bugey. From the beautiful days our goats take advantage of the good grass of the hillsides to give a milk of quality. This milk will then be transformed on the spot by Edith into lactic cheese, brick, tome... Patrice will be in charge of the ewes, from lambing at the beginning of the year to the sale of the lambs in the fall.

My farm
We work as a couple on our farm. Our goats of alpine race, graze in a park of 10 ha on the slopes of Revermont. We are self-sufficient in food: fodder and cereals. We make traditional lactic cheeses, goat brick, goat tome, cheese for aperitif. In 2012, we opened a gite with the label "accueil paysan" (country welcome) to discover our farm.

My products
Fresh goat cheese, semi-dry, dry, goat brick, goat tome, cheese for aperitif.

Manufacturing
The milk from the morning and evening milking is renneted every morning. Renneting with whey and rennet. Curdling in 24 hours then molding with a ladle. Depending on the cheese, the maturing process lasts between 1 week and 1 month for dry cheeses. The brick is made with milk that is still warm from milking, which makes it possible to obtain a soft curd: a creamy and slightly crusty cheese. Goat's cheese is a pressed cheese that matures for 2 months in a cellar.

Places of sale
-At the farm:
-Every day from 6 to 7:30 p.m.
-Markets :
-Pont d'Ain on Saturday mornings
-Lyon Montchat on Saturday mornings
-Certines on Sunday mornings