LES FERMES DES ARTISOUS

Grouped together for many years in a collective, under the impetus of Jeannine Massebiau, about fifty producers of ewe's milk, installed on Larzac and Lévézou, manage their own cheese dairy in La Cavalerie. On the spot, he transforms part of their milk - the other part is destined for the Roquefort industry - into cheeses with rather evocative names: the Artisous perail, the medallion, the Larzac galette, the Ch'ti aveyronnais, the tomme fleurie, yoghurts and the pitchotte. Les Artisous also offer a flaune, which bears the name of Jeannine.