Goat cheese - Cabécou d'Autan
Cabécou d'Autan is a small goat cheese in the unpasteurized milk having the shape of a pebble in the round edges. When it has about ten days its dough is tender and creamy and its taste of hazelnut.
Few gourmets wait for a few days still that its crust prospers to savor a cheese to the more powerful taste.

Cow cheese - Tome du Ramier
All these cheeses made from milk cows are made to the old, in the traditional copper vat with milk still warm from milking. They leave to mature for several months on the wooden shelves of our maturing cellar.
Produce farm cheese made from raw milk

>>> See "La Ferme du Ramier"