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Cheese type : Fromage frais
It is 25 years since Martine Geron began assisting her husband on the farm, as she “always wanted to make cheese”. So, took lessons and, in 2008, launched herself into the production of maquées, natural or seasoned fromage frais – for spreading or in cubes – but also yoghurts (stirred or blended with fruits), ice creams and desserts. Curdling, draining, potting of fromage frais : Martine supervises all the manufacturing steps.
Tours : no
Sale : on site, Tuesday and Friday from 9 a.m. to 12 and from 1:30 p.m. to 5:30 p.m., Wednesday from 9 a.m. to 12, Thursday from 9 a.m. to 12 and from 1:30 p.m. to 4 p.m., and Saturday from 9 a.m. to 12 and from 2 p.m. to 5:30 p.m., as well as via several purchasing collectives (“La Ruche qui dit Oui” and “Le Cramignon”)

-Farm products and canned food
-Cheese
-Ice cream/sorbet
-Milk and dairy products

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