Fresh ewe's milk cheese from GAEC d'Eïbans

Amélie Griveaux and Jean-Baptiste Martin have chosen to raise brigasque ewes, the only dairy breed native to the southern Alps, to preserve the biodiversity of the pastures and to keep the pastoral culture alive.

Their herd grazes the meadows and natural mountain pastures of Vallouise for 7 to 8 months and the two farmers produce their own fodder for the winter.

Their fresh cheeses made from sheep's milk :

• lactic cheese,
• mild curd cheese,
• brousse.