When the milk becomes yoghurt
A very short process of production, from the field to the spoon!
100% of the milk we use come from our herd of cows, of which we take the greatest care. This way, from milk production to its transformation, everything is gathered on a peaceful and verdant place.
Our cows are milked twice a day, 7 days a week.
Right after the milking, the milk is cooled down to be quickly transformed into a delicious farm yoghurt.
There are only 55 meters between the milking room and the transformation area.
This very short distance enable us to preserve all the milk quality.
After beeing cooled down, the milk goest into the kitchen where it will be slowly heated, using a bain-marie.
This rare pasteurisation method enable to preserve the milk organoleptic qualities.
We then add the culture agents into the milk, that will become yoghurt.
While still hot, the milk is pourred into jars. For the set yoghurts, the fermentation process will occur in a hot room (43°C) for 3-4 hours.
After a few hours in a cold room for yoghurts or an oven-baking for some of our desserts, our little jars are carefully packed.
We have a whole team in charge of orders preparation: the orders we receive in the morning will be sent on the same day!
In the end, we offer more than 40 different dairy products. You can find them at your shopkeepers' in France, but also in some countries abroad.