Regional cheese and cream stores Corrèze

Facing the castles of Curemonte, the cows and dairy goats are fed mainly with fodder produced on the farm. The cheeses are made from raw milk, in the traditional way. Here are some examples of cow's milk products: caillade, faisselle, crème fraîche, plain yoghurt, fruit yoghurt (apricot/red fruit), ripened cheese (dry, semi-dry, creamy), and goat's milk products: fresh goat's milk, Limousin leaf, ash heart...

Near the lake of Causse, the farm of Hélène Fage is established in an old abandoned village, nicely renovated. Hélène Fage has been raising goats with passion for several years now. On her farm, her dairy goats allow her to make cabécous, ash pyramids, crottins and fresh cheese. It is with great pleasure that she will welcome you in the cheese dairy located under the house to show you the cheese making and the milking of the goats. But also to give you very good advice!

Ventadour is a cheese shaped like a large ashy truffle and weighs 350 g when packaged. Lightly salted, with a thin rind showing slight white or bluish surface mould, it keeps very well and gains in quality as it matures. Located 4 km from Egletons in the direction of Neuvic, near the Ventadour castle, this goat farm produces, in addition to this cheese, an original goat sausage. Direct sale at the farm or on the market of Egletons.