This farm already belong to my great-grandparents and we were always surrounded by animals: dogs, cats, goats,... When my father retired in 2009 we gave him 50 goats as a gift to keep him busy. This is how we started selling our cheese to dairies in our region. My brother and I have always been keen on cheese. After many years of selling milk, we decided to produce cheese ourselves. After a long and intensive learning process, we opened our own dairy in 2017.
From the beginning it was clear that wanted to work according to organic standards. On our farm we never used pesticides. This helped us obtain the organic seal.
We are a small cheese manufacture in which almost all tasks are done by hand. Even though the cheese-making processes are very similar (pasteurizing, rennet, filing the cheese in the forms, etc.), we distinguish ourselves by using all of the milk of our own goats as well as by being able to do everything by hand due to the small amounts produced. As soon as the cheese enters the ripening chamber it starts to mold and we help spreading the mold evenly along the entire surface of the cheese. Having the time to watch every cheese ripen turns each cheese loaf into something special.