Sheep cheese

Fresh ewe's milk cheese from GAEC d'Eïbans

Adresse du bénéficiaire

Le Villard
05290 Vallouise-Pelvoux
France

Fromage frais © GAEC d'Eïbans
© GAEC d'Eïbans
Tomme de Vallouise enduite de Nepeta - GAEC D'Eibans
© Thierry MAILLET - Parc national des Écrins
Fabrication du fromage
© Thierry MAILET - Parc national des Écrins
Montée à l'alpage de Peyre Arguet
© Thierry MAILLET - Parc national des Écrins
Préparation des fromages © GAEC d'Eïbans
© GAEC d'Eïbans
Fromage frais © GAEC d'Eïbans
Tomme de Vallouise enduite de Nepeta - GAEC D'Eibans
Fabrication du fromage
Montée à l'alpage de Peyre Arguet
Préparation des fromages © GAEC d'Eïbans
Ecrins National Park
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,
  • brousse.

Contact

GAEC d'Eïbans
Griveaux Amélie

Le Villard
05290 Vallouise-Pelvoux
France

Classifications & labels

Agriculture biologique
Logo Agriculture biologique

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