Tutorial Transcript

Hello and welcome. Now a few months ago I had the privilege to meet Angélique and Joanne. Very young farmers that make French goat cheese in France. Do you know what goat's cheese is in French? The goat cheese. So let's see them in action So what's going on down there Angelique? Then we will give. We will give our kids a drink. Our kids. So on average, we have a farm we have seventy goats with my husband. And that makes us about a hundred kids a year. When is a goat getting too old? We took over a flock that was getting old so from the moment she started having limp, she limps, she can not go out anymore. So we are in organic farming, we need to get out as early as possible in the year. So, when it's nice, they go out, they go up to 1 km around the farm. So if they can follow the flock anymore, unfortunately they will not finish at home in their old days. What are you doing here? So I'm distributing hay, which is goats' evening meal. It's the main food, it's the grass we cut in the summer on our farm. Which is dried and kept either in bale or in bulk. Ok so every night at the same time? Every night at almost the same time. Almost at the same time. Tell me how long have you been on this farm? This is our sixth year here We had a resumption of operations with the former operators a year ago and this is our sixth year here Are you a farmer... family farmer originally? Angelica, yes. Her grandparents had farms, have a farm in the Mont-Blanc region in Haute-Savoie. Me? Not at all. I am a piece related to the project. Today, it's our main goal is that everything that comes out of the farm is labeled organic farming. We took over a farm where the dairy and cheese activity was already in organic farming and, little by little, we had spent breeding Chevrette, the pork butchers and we are always moving towards more bio Okay. Fabulous. Thank you. Continue... The cheese is made simultaneously or not? So, we manufacture only once a day. So we have the milk that is recovered that is taken to a milk tank. It is sown so we put leaven, or whey in the evening so that he starts to work. And then we cool it down. The next morning we add the morning treats over and here I will manufacture it. Everything is made in lactic so it's a technology that does not require to warm the milk. We work on milk at about 20 degrees. So that's about the temperature at which mixing is done in the morning. I get about 21 degrees so I just have to cool down a bit. I'm renneting it. So I put animal rennet for the moment that is still allowed in organic farming And so my curd is done in one day. And here we are, after you have to let go so that the milk stays. How many cheeses do you produce per day? Good question. No, we're in the 300 cheeses about a day at the moment. 300 cheeses a day. // Here. // And then you sell to whom in? So we sell about 80 percent live. So that it is on the markets, on the farm and after the rest one sells with stores therefore in the valley of Valserine. Or in the country of Gex too. And that's the stagnation, it's still in our basins that we sell our cheese. The name of the company is? So the Chèvrerie de Noire Combe. The Chèvrerie de Noire Combe. This is the place called Noire Combe in Chézery Forens. This year in 2018, 43 farms open their doors to the public with or without picnics or meals following the farms. There are various farms that open their doors. it goes from the goat, cows, winemakers, arboriculturists, a lot of things, snails that came to join us this year. That's it all the time on the last weekend of April, so we've been doing it for two years. This year we have a small novelty at home is that we do small picnic with our farm products, by reservation. Ok very good, little picnics and people will eat here in this ... the absolutely beautiful frame. Angelique. Thank you so much. Thank you and good luck. Thank you goodbye. Goodbye.

  • 99