A kilometre and a half from the table

“Farm to table” is a phrase everybody uses. In our case there is a number behind it: a kilometre and a half.

The goats

A hundred and forty French alpine goats. They are a breed whose milk carries less fat than sheep and a gentler flavour than the native goats , which is why the white cheese from our dairy is not as strong as you expect.

The dairy

The milk is worked on site, in the same yard as the barns. Out of it come white cheese, yoghurt, butter and curd. Nothing travels more than a kilometre and a half before it reaches a plate.

And the poultry

The hens and the turkeys are raised outdoors, in the yard. The eggs at breakfast in the guest house come from there.

The twelve-month calendar, what the land gives in which month , is on the Farm page.