Gourmet products local specialties and wines Châtillon-Sur-Loire

Corinne and Jean-Marie Vecten's 120 dairy ewes graze from April to November, in the summer months, and are fed alfalfa, cereals and other peas produced on the farm in winter. Their milking takes place from February to October, after lambing in January, in the sheepfold. Their raw milk is transformed into cheese on the farm: the brebier, a lactic paste of the crottin type, the blason d'Orléans, a soft paste, and the capétieux, a pressed paste.