With Nicolas, we care about an artisanal production of our cheeses, moulded by ladle because it permits to get a better texture and a specific taste to every cheese.
This artisanal process of “mould by ladle”, of course, takes more time than a machine but it permits to satisfy taste buds in a diversify manner in every distribution.
We have made the choice to produce our cultures ourselves in order to control better our goat’s alimentation. But this production is uncertain because the weather conditions have an impact on quantity produced and on the grains drying quality and so on the storage.
The milk production is stopped during the gestation (in January and February) and starts again after the nanny goats birth (at the end of February and the beginning of march).