French-cheese.com

Our daily struggle is defending farm cheeses!  Yet in France, farm-cheese production decreases from year to year, representing only around 5% of manufactured volumes.

Still this extremely small level of our activity represents proof of creativity and quality.  Only the touch of a man or woman will know how to enhance the value of their flocks’ milk;  only they will find the best pastures, so that their animals produce a milk, certainly less abundant than other sources, but oh so much tastier. The AOC (label of origin) system has unfortunately played a negative role in farm-cheese production.  For example, Roquefort which was the first French cheese to carry the label of origin in 1925, today only boasts 5 producers not one of whom fall under the ‘farm-cheese’ category; and 80% of the production is monopolised by one industrial group to boot.

Nevertheless on this cheeseboard you will find an uniquely authentic range of terroir flavours!  And, rather than official proof its origins, the stamp of the expert handiwork of humans is present.