The Ventoux has always been a goat and sheep rearing area. Raw milk cheeses carefully matured by producers have a great ally, dotted around our fragrant hills: savory.
Goats (mostly ’Alpine chamoisées’ and sometimes ’Provençale’, or ’Poitou’) are often milked by hand, as farms are on a human scale.
Making the milk into cheese requires a rigorous approach and appropriate equipment: a curing room at a constant temperature of 14°C and 90% humidity. It can take up to a month and a half to get a properly matured cheese with a perfect taste.
Some goats have two small skin ’beads’ around the neck, called pendants. Some do, some don’t, according to their genetic heritage.