We started producing pressed cheeses made from conventional milk in February.

We invested in a press to make hard cheeses made from sheep’s and goat’s milk and a triple milk cheese.

The first cheeses will be ready for sale in May 2025, after the test phases.

The rind, shape and texture of these new cheeses will be different from the products currently made and will represent a real innovative evolution for our company. We can’t wait for you to discover them.

 

Our products

Lacaune sheep
Alpine Goat’s Cheese
Montbéliarde Cow’s Milk Cheese
Blend of three milks

Lacaune sheep

Bouchon de Mijoule

  • Intensity:
  • Ripening: 7 days
  • With its fine, flowery rind and soft, generous body, this cheese is very creamy on the palate offering delicate, natural fragrance.

Tomme de Mijoule

  • Intensity:
  • Ripening: 9 days
  • A cheese which reveals itself on the palate thanks to its sweetness and voluptuousness. Its creamy, delicate body melts in the mouth and releases delightful, natural aromas of milk.

Tomme bleue

  • Intensity:
  • Ripening: 13 days
  • An almost creamy blue cheese, with pronounced veins, and a very strong taste, reminiscent of the farm.

Délice fleuri

  • Intensity:
  • Ripening: 30 days
  • A beautiful, blond, floral-infused rind lends this cheese an aromatic palette of woody, flowery scents.

Cassou bleu

  • Intensity:
  • Ripening: 7 days
  • A light, marbled body with woody aromas at end of tasting, revealing its strength.

Douceur du Tarn

  • Intensity:
  • Ripening: 30 days
  • Light at the start of the tasting, aromas arrive on the finish, resulting in a delicate mix of woody flavours.

Tomme de brebis aux herbes

  • Intensity:
  • Ripening: 4 months
  • Semi-pressed cheese with a supple texture, seasoned with aromatic flowers and plants, offering a subtle yet assertive flavour.

Montbéliarde Cow’s Milk Cheese

Alpine Goat’s Cheese

Blend of three milks