Dairy
At the heart of our dairy section are the goat cheeses from our neighboring farmers in the Alpilles and the Cévennes. A wide variety of cheeses—fresh, aged, with herbs, or plain—satisfy all tastes. But we also feature pecorino, parmesan, Brillat-Savarin, 18-month-aged Comté, and various sheep and cow cheeses. You’ll often find freshly laid eggs from Bertrand Gonfond’s hens in Maillane, whose diet is enriched with flaxseeds, or from Emma Bayol’s hens in Maillane and Saint Rémy. These are family farms, mostly free-range.
Les éleveurs
The Chèvrerie de la Miette supplies us with cheeses, faisselle, and brousse from the Alpilles.
Pélardons AOP, soft hearts, and small aged tommes come from Chèvrerie Felges in the Cévennes.
The Marcel Petite cheese dairy provides us with their Comté from the Jura.
Hens from Bertrand Gonfond’s Joncas farm and Emma Bayol’ Madeleine farm lay eggs for us in Maillane.
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