LE FEDOU

The small family structure created in 1971 has grown up well! Transforming the ewe's milk of its 11 breeders in the Causse, it now makes no less than twenty varieties of raw milk cheese, regularly adding to its range. If the home-made "la bergeronnette", made from raw milk, is a must, we can mention Claousou, with spruce rings, but also the original Cadénelle, with juniper tomme, or even bush and roughage? In addition to the excellence of its production, the company stands out for its sustainable development approach, limiting its impact on the environment.