La Chèvrerie des Hautes-Côtes

The cheeses are made from the milk of my goats. They are made with raw milk.
There is a wide variety of cheeses: fresh cheese (1 to 2 days), soft cheese, 1/2 dry cheese (10 to 15 days), ashy cheese (10 to 15 days), dry cheese (1 month minimum) and fresh cheese with chives and shallot or flavoured with tomato, garlic, onion, basil or that made with mustard, pepper, pepper, shallot and garlic; grated dry cheese (150g sachet) and warm goats' cheese
Small aperitif cheeses can be made to order. Without forgetting the 200gr faisselles.
After each milking, the milk is renneted (100% natural rennet) and left 24 hours at 18°C so that it can curdle (the whey rises to the surface), then the curd is moulded and left to drain for 24 hours before being removed from the mould, salted and put in a cold room. This is the fresh cheese.