Regional cheese and cream stores Gers

Marie raises about forty goats that she pampers lovingly. She makes yoghurts and cheeses with the organic milk from the milking which are sold in the shop every afternoon. If you give a little notice, you can visit the farm. Depending on the time of year, you will have the chance to see a birth or a grazing. The farmer will explain the concept of intuitive communication, which is perhaps the secret of the good taste of her dairy products. And if you listen carefully, you may hear the goat's laughter...

This breeder of dairy sheep, of basco-béarnaise races, produces farm cheeses with pure milk from sheep. The herd spends 8 months of the year in the Gers and 4 months in Pastures in the Vallée valley. The milk is processed on the farm and refined on the spot. Visit of sheep rearing. Explanation of the manufacture of cheese.

This farm has produced cow's milk since 1956. Today led by Nicolas Soissons, it is oriented towards cattle rearing and the manufacture of farmers'cheese to raw cow's milk. The cheeses present an orange natural crust, washed, and refined at the farm for two months. The flagship cheese here is cabournieu, a pressée pressed pasta cheese, raw milk.

Just 5 km from Auch, on the slopes of Pavie, discover Isabelle and Georges' organic ewe's milk cheeses every Saturday: smooth, tasty fresh cheeses made with passion by these passionate farmers. They also offer other delicious products made from their sheep's milk: tomme with Espelette chilli pepper, brousse, fromage blanc, milk chocolate cream, bouchons apéro... You'll find them at local Christmas markets and at local farmers' markets (Pavie, Lavardens) in fine weather.