La Chèvrerie des Hautes-Côtes

The cheeses are made from my goats' milk. They are made from raw milk and have a lactic texture.

A wide variety of cheeses: fromage frais (1 to 2 days), soft cheese, 1/2 dry cheese (10 to 15 days), fromage cendré (10 to 15 days), dry cheese (1 month minimum) and fromage frais with chives and shallots or flavoured with tomatoes, garlic, onions and basil or with mustard, pepper, peppers, shallots and garlic; grated dry cheese (150g bag) and hot goats' cheeses.

Small aperitif cheeses made to order. And don't forget the 200g faisselles.

After each milking, the milk is renneted (100% natural rennet) and left for 24 hours at 18°C so that it can curdle (the whey rises to the surface), then the curds are moulded and left to drain for 24 hours, before being removed from the mould, salted and put into cold storage. This is the fresh cheese.

For prices, please contact the service provider directly.