Fresh ewe's milk cheese from GAEC d'Eïbans
Amélie Griveaux and Jean-Baptiste Martin have been working in organic agriculture for more than 20 years in the Ecrins National Park in Villard de Vallouise (Hautes-Alpes). From their sheep's milk, they produce fresh ewe's milk cheese, mild curd cheese and brousse.
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,