The breeds :
Three breeds of goats are raised on the farm
The alpine chamoisée

-The poitevine
It derives its origin at the source from the Sèvre Niortaise and from around the Poitevin marshes. If at the beginning of the twentieth century there were about 40,000 goats, today there are only 2,600 goats and 22 billy-goats (approximately)
Its milk has long been recognized for its cheese qualities as it provides an incomparable creamy cheese with a delicate taste.
Mail: addchevrepoitevine@orange.fr

-The pyrénéenne
http ://asso.chevre.pyr.free.fr

The raising of the young ones,
The chevreaux and chevrettes are fed exclusively with breast milk during 2 months. No other milk substitutes.
We keep the chevrettes for the renewal of the herd and we also sell some.
The chevreaux are sold heavy (10 kg approximately) and provide a fine and tasty meat.

The food :
Feeds and alfalfa are produced on the farm. The grain is produced in part. (Photos in the fields)

Cheeses :
We have a wide range of cheese, from fresh to dry passing by ripened, faisselle; cottage cheese spreads; appetizers; goat's cheese, log, pyramid, (ashened, peppered or with herbs). (Photos of each cheese)
In the spring, the quantity of milk is important, I make the tomme. As the months pass, it refines itself to give a fine dough with a bloomy rind crust. (Photos of tomme)