LA FERME AUX CABRIS
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It is in the heart of the Madeleine Mountains that Pascal Préfol and Samantha Le Floch raise 100 alpine and poitevines goats and 10 cows ferrandaises and montbéliardes. They produce quality cheeses, to be tasted without moderation: tommes, yaourts, white and dry cheeses, and especially their specialities: the heart of aux (goat cheese hidden in its heart a blueberry jam) and grilled to serve hot on a slice of campaign bread. They also turn into ferrandais, tender and goûteuse veal, and cabris, respecting the method of production of organic farming. They also produce excellent apple juice and are present on the markets of Roanne, Riorges and Ambierle in season. Directly from the producer to the consumer!
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