Faisselle
To eat savoury or sweet
Our cheeses
Lactic-set raw-milk cheeses in every shape, made every day in the farm’s dairy.
From fresh to dry
All our cheeses are lactic-set, made on the farm with the milk of our goats. From fresh cheeses of the day to dry ones aged for several months, the range changes with the season and the maturing.
The fresh cheeses go into the shop window the same day. The others go up to the drying room, where they develop their rind and their flavour: a few days for the semi-dry ones, several months for the old dry ones. The milk comes from our 80 Alpine goats, a stone’s throw from the dairy.
See the whole range
Morning milk, cheese the next day
The milk is processed every day, in the farm’s dairy, without ever leaving the chemin de Fonteron. Here is what happens between the milking and the shop window.
- Every morning
Milking
My goats go through the milking platform in the morning. The milk is brought up to the dairy every morning.
- For 24 hours
Setting the curd
The milk takes a whole day to set into curd after the rennet is added. It sets all by itself, thanks to the good atmosphere in the dairy.
- The next day
Ladle moulding
The curd is placed ladle by ladle into each mould. These are the faisselles!
- The next day
Moulding with the distributor
To mould faster, we have a distributor and a scraper that let us make the cheeses 30 at a time.
- The day after that
Turning out and draining
The cheeses become fresh cheeses and are turned out onto racks. They will stay several days in the draining room.
- From a few days to several months
The drying room and the maturing room
After a few days the cheeses head for the drying room to become semi-dry or dry. The others go to the maturing room to become creamy.
The whole range, from fresh to dry
A wide range made with the raw milk of my goats. The taste varies with the maturing, with what the goats eat and above all with the point in the lactation.
All our cheeses are made with the raw, whole milk of our goats. Allergens: milk. Keep between 0 and 4 degrees.
The classics
The same milk, from the freshest to the driest. It is all a matter of maturing.
Fresh
The salted fresh cheese of the day
Demi-frais
A few more days.
Creamy
Melting in the mouth.
Ash-coated
A fine layer of ash, which makes it saltier.
Semi-dry
The rind starts to bloom, the flavour to build.
Young dry
A month of maturing and the penicillium covers the cheese.
Old dry
A year of maturing, mind your teeth!
Tendre-fort
For lovers of strong character.
Shapes and preparations
Goat’s cheese in every shape
Ash-coated briquette
The equivalent of three ash-coated cheeses, to be cut into slices.
Plain bricounette
Smaller than the briquette
Plain fonteron
The large size for sharing, named after the lane.
Ash-coated fonteron
The same large size, under its ash.
Grey tomme
A firm paste with a grey rind, for slicing.
Bite-sized cheeses, by ten
The little cheeses for drinks, sold by ten.
Baked goat’s cheese
Ready to go under the grill, on a slice of bread.
Tart’ail
A fresh cheese worked with garlic, for spreading.
Foujou
The farmhouse preparation from the Drôme, made from matured cheeses.
Coated with aromatics
A fresh cheese rolled the same morning in its aromatics. The last two are preserved in olive oil.
Herbes de Provence
Thyme, rosemary and savory, with pink peppercorns.
Pepper
Crushed pepper over the whole surface.
Shallots
Dried shallots, finely chopped.
Garlic and fine herbs
The classic, garlic and parsley.
Espelette chilli
Mild and fragrant, not fiery.
Lemon and green pepper
The liveliest of the range.
Herbes de Provence in olive oil
The same herbs, preserved in oil.
Shallots in olive oil
The shallots, preserved in oil.
Filled with aromatics
These ones are filled at the heart: the surprise is when you cut into them.
Fig
A heart of fig, under a ring of cheese.
Honey and lavender
Honey and lavender flowers, the signature of the Drôme.
Tapenade
Black olive tapenade.
The goats go out every day of the year, and what they graze ends up in the taste of the milk.
Good to know
- Raw and whole milk
- Our cheeses are made with the milk from the day’s milking, unpasteurised. Raw milk is not recommended for young children, pregnant women and vulnerable people.
- The shop window follows the season
- From late February to late November, the range changes with what comes out of the drying room: a cheese may be missing for a week and be back the next.
- Keeping them at home
- Between 0 and 4 degrees, in their paper. Fresh cheeses should be eaten within a few days, the dry ones keep longer and carry on maturing.
The best way is to taste them
We will tell you what is coming out of the drying room this week, and help you choose.
Wednesday to Saturday, 9am to 12 noon and 4pm to 7pm, at 397 Chemin de Fonteron.
Visit the farm shop