Meet our Team #1

Here is Daniel! Production manager at the dairy with 35 years of experience 💪

Daniel knows the dairy inside and out and oversees the manufacturing process with a team of cheesemakers.

In this operation, he handles the molding of our precious Petits Chambérat. What does this involve? After working the milk in the vat (cultures, stirring, curd cutting, etc.), this process gives the cheese its future shape by separating the curd from the whey. The molds are then turned to give the cheeses a uniform appearance and optimize draining. They are then unmolded and placed in brine before being put on racks for aging, which lasts at least 4 weeks.

He is the guardian of a know-how passed down in our small dairy since 1960!

To meet us and choose your cheeses directly from us, visit: 📍45 Laugères - 23230 Gouzon 📍Tuesday to Friday: 9am-12pm | 2pm-5:30pm and Saturday: 9am-12pm