Dairy cooperative Normandy

A young farmer from the commune, Alexandra Beaucousin, has brilliantly launched goat cheese. If in Normandy, cheese often means cow's milk, it is goat milk that she chose to work in her laboratory. Caugéen, log, butternut or salé, brick, apéribiket, white cheese, pyramid, milk, laminated, and traditional crottin… so many delicious specialities to taste. You can now follow the news of the Bikette on Facebook and go to its meeting on the different fairs and festivals to which it participates. Smart: Take advantage of the traffic in goats to discover the spirit with your children. An experience that will seduce small and big!

This family farm, which has been processing milk for over half a century, is in the hands of François Chedru, a rural veterinarian, and his sons, who work to produce top-quality yoghurts (winners of several medals). They have total control over the entire cycle, from forage production to cow feeding, right through to the finished product available on site. From creamy plain yoghurt to fruit yoghurt, from jellies to rice cakes, the ranges are varied and tasty. A tour of the site allows visitors to learn more about the business.

How we love to find a beautiful traditional farm like this one, just off the beaten track. You'll be proud to take home a farmhouse PDO Pont-l'Évêque. Thank you, Sabine and Gilbert! The duo, who have been raising forage-fed dairy cows on their farm since 2004, transform the milk of their protégés into fresh products: crème crue, butter, fromage blanc fermier, faisselle and whole-milk yoghurts. Winners of numerous medals at the Concours Général Agricole, the couple have expanded their range over the years. The whole Pays d'Auge served up on a platter!