We have been raising a herd of Salers for 5 generations because we are very passionate about this breed. It is a cow that we love very much, her qualities convince us so much that we can’t even imagine another breed. It is also the cow of our region, the Cantal. As our family has been here for generations, we wanted to perpetuate all these values from generation to generation.
I've been immersed in the farm universe since I was a child. As a child, I was already in love with this Salers cow; I helped my parents with milking, I walked the cows barn’s alleys, mingling with the little calves ...
One day, I decided to leave to learn the butcher's trade but after a few years, the farm called me back!
This is how a normal day on the farm looks like: The day begins for me with the milking of the cows, the first essential step for cheese making, it's a big part of the work that I do together with my son Kévin. Milking is followed by animal care and feeding. Once we are finished with our Salers herd, there is always some outdoor work to be done.
In the meantime, my wife makes the cheeses. The milk is pumped directly from the milking to our little cheese factory where Nathalie adds the rennet, so that the milk turns into curd.
The curd is then stirred and placed in moulds lined with cloth.
We then put the cheeses in the press until the evening when they will have to be turned over and stamped with a seal. Then they are put back in the press until the next day, when they will be removed from the moulds and kept in the cellar. This is where our son Kévin takes over, he really “pampers” the Mahogany; turning, washing the cheeses, rubbing; all sorts of indispensable care so that they age well in the cellar.
Our day will end with a second milking together with my son. My wife’s day also includes serving some customers in our little farm cheese shop.
We would like to join CrowFarming to expand our sales, spread the word about our cheese and promote our products ourselves.