GAEC d'Eïbans : yoghurts and dessert creams
Amélie Griveaux and Jean-Baptiste Martin have been working in organic agriculture for over 20 years in the Ecrins National Park in Villard de Vallouise (Hautes-Alpes). From their ewe's milk, they produce yoghurts and dessert creams.
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 yoghurts are made from sheep's milk:
Their dessert creams :