Regional cheese and cream stores Limousin

Facing the castles of Curemonte, the cows and dairy goats are fed mainly with fodder produced on the farm. The cheeses are made from raw milk, in the traditional way. Here are some examples of cow's milk products: caillade, faisselle, crème fraîche, plain yoghurt, fruit yoghurt (apricot/red fruit), ripened cheese (dry, semi-dry, creamy), and goat's milk products: fresh goat's milk, Limousin leaf, ash heart...

Founded in 1960, this dairy has gone through all the fashions to offer you today a range of traditional products. Our catalog includes some twenty cheeses made from milk collected within a 25 km radius, ladle-molded lactic cheeses, soft cheeses and pressed cheeses. We also offer a range of ultra-fresh products: yoghurts, crème fraîche and fromage blanc. The dairy sells its products to supermarkets, hypermarkets and cheese dairies in the Grand Massif Central region.

Near the lake of Causse, the farm of Hélène Fage is established in an old abandoned village, nicely renovated. Hélène Fage has been raising goats with passion for several years now. On her farm, her dairy goats allow her to make cabécous, ash pyramids, crottins and fresh cheese. It is with great pleasure that she will welcome you in the cheese dairy located under the house to show you the cheese making and the milking of the goats. But also to give you very good advice!

Ventadour is a cheese shaped like a large ashy truffle and weighs 350 g when packaged. Lightly salted, with a thin rind showing slight white or bluish surface mould, it keeps very well and gains in quality as it matures. Located 4 km from Egletons in the direction of Neuvic, near the Ventadour castle, this goat farm produces, in addition to this cheese, an original goat sausage. Direct sale at the farm or on the market of Egletons.

Goat cheese lovers will find something to satisfy their taste buds at Carole and Damien Gibert. Thanks to a small breeding of goats, alpines and poitevines, the couple makes goat tomme and a small cabriou, according to artisanal processes. The goats are fed only with local cereals and hay. If Carole and Damien welcome their customers at the farm, they also go to meet them on the markets of the Creuse: in Jarnages on Sunday, Evaux-les-Bains on Monday and Saturday morning, Boussac on Thursday and Auzances on Tuesday.

This farm raises poultry and goats whose raw milk it transforms into cheeses and yoghurts. You will find logs, pyramids and flavoured fresh cheeses. You can also buy goat's milk directly and even lodge on site in wooden cabins in the manner of trappers. Children will love the tree house! What to spend a quiet and relaxing weekend. A real favourite for this warm and original country inn which can accommodate up to 8 people.

Cattle and goat breeding. Sale of goat and cow cheese. Artisanat, transformation of wool, felt, knitted…