Sheep’s milk cheese and yoghurt, potatoes, eggs and lamb (by order only).
The Giberts, ewe breeders from father to son, have diversified their production. From breeding and transhumance of the entire flock in the Haut-Verdon region, they have moved on to producing ewe’s milk cheese. A real farm with chickens, rabbits, pigs, horses and goats, dogs and, of course, the dairy ewes and their young.
Christine leads you along the tree-covered canal to the banks of the Issole, where the hens run, across the fields to the Pont des Sept Arcades, a reminder of the use of water not only for watering, but also for the village’s washhouses and mills.
The ewes will have finished their siesta, and will approach curious… Mothers and daughters whose milk is transformed with skill and technique.
Maturation defines the final product: fresh, creamy, semi-ripened and matured, or even dry – what a difference in taste!
And then it’s snack time, for young and old alike, prepared by Christine from the various cheeses and an opportunity for children to get to know many of the animals.
Points of sale :
– At the farm.
Animaux : Refused