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Goat cheese: The goats in Provence are not afraid of the big bad wolf! They ramble and roam in the fields, scramble up the hillsides and graze in the juniper, oak and hyssop ... Sunshine, space and fragrant herbs, all the ingredients for exquisite goat cheeses, to be enjoyed fresh or demi-sec, plain or sprinkled with summer savory or pepper, dredged in ash or wrapped in chestnut leaves like the famous Banon. Goat cheese is perfect as an entrée or before dessert. Hearts, pyramids, logs, tomme, round or square - just pick your shape - or put them all together!
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Its making
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| Goat herders have long been excellent cheese makers. Here in Vaucluse, we’re not talking about cooperatives which gather the milk from many different herds and make a generic goat cheese. We’re talking about small goat farms specialized in goat raising, and who make their own cheeses themselves, sold under the label “chèvres fermiers”. Vaucluse has 45 such cheese makers, who perpetuate the good taste of simple, authentic products. The goats are raised in the prairies and hills of the Luberon range, in the Sault area, in the Comtat and Upper Vaucluse, where they graze in the open pasture. When tucked into the sheepfold, grains and fodder round out their diet. Goat cheese production is seasonal, and generally runs from March to December, leaving time for the goats to rest. During the rest period, there is no fresh goat cheese, but one can find ripe, firm goat cheeses. Farm goat cheese is sold at the farm or on the markets, and at some small grocery shops. |
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| DIRECT SALE OF FARM PRODUCTS |
- CETA Accueil en Provence Paysanne
Contact:
Les Maridats
84410 Bedoin
Tel.: 06 86 93 36 81
Fax : 04 90 61 86 06
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Website
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- Lucien Morard Farm
Sale of farm cheeses from the Luberon.
Contact:
Le Jas
84480 Buoux
Tel.: 04 90 74 10 08
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- La Banaste
Contact:
Boulevard Paul Pons
84800 Isle sur la Sorgue
Tel.: 04 90 20 95 57
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- Ferme des 4 Saisons
Contact:
112 rond Point de l'Arc de Triomphe
84100 Orange
Tel.: 04 90 34 07 09
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- Ferme Randol
Contact:
Chemin de l'Etang
84600 Valréas
Tel.: 04 90 35 58 25
Fax : 04 90 35 58 25
Send an email
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ADVICE FROM A SHEPERD
Do you like strong cheese ? In the past, country folk made “cachat” or “cachaille” in earthenware pots. Such “cachat” was an unctuous paste made from bits of cheese, garlic, olive oil, pepper and a dollop of spirits. A solid preparation strong on taste, which can still be found at good cheese merchants. |
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