PIED-DE-VENT CHEESE DAIRY

In 1998, a herd of small black cows arrived on the Islands and the Pied-de-Vent adventure began. This herd is fed with Island fodder, which gives the Pied-de-Vent, a cheese with a slightly washed rind, its very special taste. Also worth mentioning is the Tomme des Demoiselles, a firm pressed cheese that matures for six months, the Jeune-Coeur, a soft cheese with a bloomy rind, and the home-made tartiflette. In season, tours of the Pointe-Basse dairy farm are offered. A must on the Islands' gourmet circuit!