Farm dairy, La Garde-Adhémar
Les Biquettes de l’Archevêque
Farmhouse raw-milk goat’s cheeses, made every day on the farm with the milk of our 80 Alpine goats.
Welcome to Les Biquettes de l’Archevêque
At the foot of the hilltop village of La Garde-Adhémar, my chamois-coloured Alpine goats graze between the garrigue and the fields. I turn their milk into lactic-set raw-milk cheeses right here, in the farm’s dairy.
Dominique and Babeth Gerfand built up this herd over forty years. I worked alongside them for two years, then took over the herd and the dairy in January 2024, to carry on their mission: pampering these little goats every day, as they thoroughly deserve.
In the shop there is something for every taste and every colour. When you visit and the goats are in the barn, they are happy to pose for photos. Do beware of our two good guard dogs, though.
From the Caprines de Fonteron to Les Biquettes de l’Archevêque
The farm has changed its name, but it has kept the quality of its products. My goats are the result of forty years of passion and of genetics patiently built up by Dominique and Babeth.
- IN 1984
A fairly rustic start
Dominique and Babeth begin with a herd that is half Saanen, half Alpine. Milking by hand, buildings that are far from practical...
- FROM 2021 TO 2023
Learning with Dominique and Babeth
In 2021 I discover the farm and am taken on as a trainee. Then in 2022 and 2023 I gradually find my place, in the herd as in the dairy, as an employee.
- January 2024
The takeover
I take over the herd and all the equipment. Les Biquettes de l’Archevêque is born, the start of a fine and hard adventure.
- AUGUST-DECEMBER 2025
Protection against the wolf
Alaska, a young Pyrenean Mountain Dog, joins the herd, followed by Sarah, a Kangal. We put up an electric fence worthy of a prison.
- LATE 2025
Milking parlour upgrade
The feed barrier goes from 15 places to 18, no more crafty goats turning round during milking. Four extra stations added, from 6 to 10, to milk faster.
- 2026
A brand-new shop and a label
Shop renovated, with local producers showcased. Bienvenue à la ferme label awarded.
From fresh to dry, the whole raw-milk range
All our cheeses are lactic-set, made on the farm with our goats’ milk. They are matured to different stages.
At peak lactation, we make more than
600 cheeses a day
in our dairy .
I’m Laura
I have always loved animals, ever since I was little. I knew that, whatever happened, I would work with them.
I come from a background with nothing agricultural about it, and I discovered this trade in the field, through work placements on various farms. After a scientific baccalauréat, I did a BTS in animal production at Saint-Paul-Trois-Châteaux, then a specialist certificate in goat farming management at Le Pradel.
I then became an employee of Dominique and Babeth Gerfand, right here. They had been looking for someone to take over for several years and their retirement was approaching. So in January 2024, at only 23, I decided to take over their herd, their farming and cheesemaking equipment, and to go for it.
Today, to keep the farm running, I have two full-time employees, one part-time employee and sometimes trainees alongside me. As both goat keeper and cheesemaker, I could not choose between the two: it is this double vocation that gives meaning to my days.
Go on, it’s now or never.
What I told myself before taking over the farm
Where our name comes from
My surname is Larchevêque and, from our farm, we are lucky enough to admire the magnificent church of La Garde-Adhémar. So even though there has never been an archbishop in the village, I wanted to give a little nod to that beautiful bell tower by playing with my surname. And that is how Les Biquettes de l’Archevêque came about, quite naturally!
The farm in three words
A herd, a dairy and a shop, all three on the chemin de Fonteron.
Eighty goats
Chamois-coloured Alpines out at pasture every day of the year.
A dairy on site
Lactic-set raw-milk cheeses, made every morning: fresh, creamy, ash-coated, dry and flavoured.
A farm shop
Wednesday to Saturday, cheeses of every kind and a grocery corner with produce from neighbouring producers.
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We go every week and we are never disappointed. It has become our must-visit address! (translated from the French)
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A kind welcome and precise information about the different types of cheese, you can tell the professionals know their stuff… (translated from the French)
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We tried “Laura’s favourite” and the fresh cheese with Espelette chilli, both were very good! (translated from the French)
Discover our world
I share the life of the farm day by day: the kids born in February, the goats out at pasture, the cheeses coming out of the drying room. It is also where I announce opening dates, news from the farm and what is arriving in the shop window.
What Laura says about her goats
A goat is very cuddly, very intelligent, extremely curious, very stubborn. It suits my character well.
Laura Larchevêque, on ici Drôme Ardèche radio, June 2024 (translated from the French)
Meet the herdHoraires et coordonnées
| Wednesday | 9am to 12 noon, 4pm to 7pm |
|---|---|
| Thursday | 9am to 12 noon, 4pm to 7pm |
| Friday | 9am to 12 noon, 4pm to 7pm |
| Saturday | 9am to 12 noon, 4pm to 7pm |
| Jours fériés | le matin, 9 h à 12 h |
| Dimanche au mardi | la ferme travaille, magasin fermé |
Ouvert de fin février à fin novembre