Chèvrerie du Mont

Sixty goats on the high pastures, a small dairy on the farm. Fresh and aged cheeses, farm butter and eggs from the hens that follow the herd.

Léa took over her uncle’s herd in 1994 and built the dairy in the old barn. The goats are out from April to November and the hens follow behind them in a mobile coop, so the eggs taste of grass and the manure goes back to the fields.

Cheese is made every morning from the milk of the day. The fresh goat cheese is ready in two days; the aged ones rest for three weeks in the cellar. Eggs are collected by hand and boxed unwashed.