Direct sales: raw milk goat's cheeses, faisselle, crottins and tommes
The goat farm is located at an altitude of 1,500m at the foot of the Réallon ski resort.
The goat farm's activity is seasonal. It starts in February with the birth of the kids and the making of the cheese, which lasts until November.
From May to November, the goats go out to pasture. They then return to the barn for milking and spend the night under cover. In the summer, we make hay.
Our livestock and cheese production are organic.
The goat farm's activity is seasonal. It starts in February with the birth of the kids and the making of the cheese, which lasts until November.
From May to November, the goats go out to pasture. They then return to the barn for milking and spend the night under cover. In the summer, we make hay.
Our livestock and cheese production are organic.
![Ils s'engagent]()
Perched at an altitude of 1500 m, in their small mountain farm, Marine and Pierre Gourlain have created the best conditions for raising their goats. Fed in winter on organically grown forage, the herd grazes in the open air from spring to early autumn. These favorable conditions guarantee the excellent quality of our products. Processed on site from whole, raw milk, the cheese range offers a wide variety of tastes and textures. Fresh, semi-fresh, dry, creamy or unctuous, ashy or spicy, they can be found on the farm until November. And all over the Embrun region, AMAPs, producers' baskets and organic stores facilitate the distribution of these delicious crottins, cabrigan and faisselles.
Openings
From 1 April 2024 until 31 October 2024 - Open everyday
Medias
la chèvrerie "ferme du bayle"![la chèvrerie]()
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