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 and its qualities make us not see ourselves breeding 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 world of the farm 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 alleys of the barn, mingling with the little calves ... One day, I wanted to learn the butcher's trade but after a few years, the farm called me back to it! Here's how our days at the farm go: The day begins for me with the milking of the cows, the first essential step in the making of the cheese, it's a big part of the work I do with my son Kévin. Milking is followed by caring for the animals and then we take care of feeding them. 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. Once the milk is harvested and sent to the factory, 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 or they will have to be turned over and a print applied and then put back in the press until the next day. Or they will be removed from the moulds and kept in the cellar. This is where our son Kévin takes over, he 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 which we take care of with my son. My wife also takes care of serving some customers at the cheese dairy. We would like to join CrowFarming to expand our sales, make ourselves better known and promote our products ourselves.