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GOAT’S CHEESE OF VENTOUX

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.

 

PRODUCER WELCOMING
Some goat’s cheese producers, as part of their diversification, welcome you in lodges or B&B. They will share with you the passion of their experiences and skills.
  • La Ferme de Cantecabre
    1301 chemin du limon sud
    84380 Mazan
    06 60 81 26 46
    La Chèvrerie des Fontaines
    96 route de St Didier
    84210 Pernes les Fontaines
    614670969
    La Ferme des Marelles
    967 route de Mazan
    84330 Modène
    04 90 36 26 33
  • Apérichèvres
    INGRÉDIENTS
    2 ou 3 fromages de chèvre, herbes de provence.
    PRÉPARATION
    Prendre deux ou trois fromages de chèvres bien frais, des plantes aromatiques ramassées dans les collines (thym, sarriette ou romarin) bien lavées séchées et hachées, remuer, saler, poivrer et tartiner sur des tranches de pain de petit épeautre grillées.
  • In Provence, goat's cheeses are traditionally laid on a bed of savory, which gives them a lovely taste. Savory is also called 'poivre d'âne' or 'donkey pepper'.
    If someone 'makes you go goat', it means they drive you crazy. That's because goats can be moody and you can't always make them do what you want.