From the grass to the cheese, everything is organic.
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The milking takes place twice a day and it is entirely manual.
During summer, the milk is transformed after each milking while in winter the evening milk undergoes a pre-maturation. I does not buy any ferment. I start the season with a lactofermentation. We have two preparations
-The acid curds
The acid curds of goat's cheese, log, pyramid, ashy, cheese strainers, cottage cheese type, to spread etc.…
The milk, as from the milking is finally put to curdle, then it is molded after 24 hours, turned-over and salted 12 hours later. The day after, re-drying then salting before ripening from 7 to 12 days in a cheese ripening room (ripening cave).  
-The tommes
The tomme, which is manufactured in the spring, when there is the most milk. The tomme is a non baked pressed paste. Its texture is dense and it has a bloomy rind crust. The ripening goes from 1 month for the youngest to 6 months.

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