Cheese dairy
Françoise Bremont and her daughter Sophie Laluc have divided up the tasks efficiently to produce their goat cheeses, which are acclaimed by top chefs: the herd is pampered, fed the best hay, and milked gently to recover the milk into which rennet is delicately added to coagulate the fresh cheese, which is ladled and shaped for maturing. The result is smooth, very natural, and the taste much more subtle than most goat cheeses.
