Sheep cheese

Matured cheese from the GAEC d'Eïbans : tomme de la Brigue

Adresse du bénéficiaire

Le Villard
05290 Vallouise-Pelvoux
France

Affinage de la Tomme - GAEC D'Eibans
© Thierry MAILLET - Parc national des Écrins
Tomme brigasque - GAEC D'Eibans
© Thierry MAILLET - Parc national des Écrins
Affinage des tommes  © GAEC d'Eïbans
© GAEC d'Eïbans
Tomme de Larra affinée en feuille de châtaigner © GAEC d'Eïbans
© GAEC d'Eïbans
Montée à l'alpage de Peyre Arguet, GAEC d'Eïbans © Thierry Maillet - Parc national des Ecrins
© Thierry Maillet - Parc national des Ecrins
Affinage de la Tomme - GAEC D'Eibans
Tomme brigasque - GAEC D'Eibans
Affinage des tommes  © GAEC d'Eïbans
Tomme de Larra affinée en feuille de châtaigner © GAEC d'Eïbans
Montée à l'alpage de Peyre Arguet, GAEC d'Eïbans © Thierry Maillet - Parc national des Ecrins
Ecrins National Park
Matured cheese from the GAEC d'Eïbans : tomme de la Brigue

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 the milk of their ewes, they produce tomme de la Brigue.

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.

From the milk of their ewes, they make a delicious tomme de la Brigue, old-fashioned or from Provence (fresh, matured or folded in chestnut leaves).

Contact

GAEC d'Eïbans
Griveaux Amélie

Le Villard
05290 Vallouise-Pelvoux
France

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