GAEC LA CHÈVRERIE DU MAQUIS
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On the Montalba plateau, facing the Canigó, Cécile and François raise about sixty alpine goats among olive trees, almond trees and the scrubland. We insist on the vegetation because it is what gives such a special taste to the cheeses of the Cabrayrisse because the goats graze all year round. All production from breeding to marketing is controlled, Cécile and François claim their artisanal and peasant character. At the cheese dairy, which is located in part of the wine cellar (wine and cheese have always gone hand in hand!), you will taste the classics such as fresh, semi-fresh or dry but above all the house's speciality, the formatget, also called annealed or fleur de lait; this cheese is a very fresh product obtained from goat's milk previously pasteurized. It is presented in hand-made sandstone moulds made by a local potter. And even if you don't like cheese or wine, the Montalba plateau, the atmosphere of this small preserved village, its granite blocks, its olive trees and its majestic views of the Canigó, are worth a visit.
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