Yogurts and dairy desserts

GAEC d'Eïbans : yoghurts and dessert creams

Adresse du bénéficiaire

Le Villard
05290 Vallouise-Pelvoux
France

Yaourts © GAEC d'Eïbans
© GAEC d'Eïbans
Crème dessert chocolat © GAEC d'Eïbans
© GAEC d'Eïbans
Yaourt à la verveine - GAEC D'Eibans
© Thierry MAILLET - Parc national des Écrins
Préparation des yaourts à l'hysope © GAEC d'Eïbans
© GAEC d'Eïbans
Mise en pot des yaourts - GAEC D'Eibans
© Thierry MAILLET - Parc national des Écrins
Yaourts © GAEC d'Eïbans
Crème dessert chocolat © GAEC d'Eïbans
Yaourt à la verveine - GAEC D'Eibans
Préparation des yaourts à l'hysope © GAEC d'Eïbans
Mise en pot des yaourts - GAEC D'Eibans
Ecrins National Park
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:

  • nature,
  • hyssop,
  • verbena,
  • genepi.

Their dessert creams :

  • vanilla,
  • chocolate.

Contact

GAEC d'Eïbans
Griveaux Amélie

Le Villard
05290 Vallouise-Pelvoux
France

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