LE DOMANIAL

In Celle-Lévescault, at the Domaine du Parc farm, thanks to his herd of 300 goats, Jean-Frédéric Granger produces cheeses, in organic farming. There is of course the famous chabichou, the logs, the more or less creamy round, but also the ashy pyramid, the fresh tommes and the cheeses with spices (paprika, parsley-tomato-ciboulette...). He transforms meat into terrines, rillettes, sausage or chorizo, and even produces some goat's milk soaps. He sells his cheeses at the farm and at markets from Wednesday to Sunday.