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).