After producing tomme matured for 3 to 4 months, Philippe Pacheu decided to invest in Alpine goats to make fresh cheese, and joined forces with his wife in the village of Arette, in the Barétous valley.
For the production of their lactic cheese, the 2 breeders were inspired by a recipe invented by Philippe?s mother, bringing out a nutty aftertaste. Committed to the well-being of their goats, the wide open spaces adjacent to the farm are beneficial to their diet and are reflected in the quality of the product.
Production of goat tomme, fresh cheese: "Galets" and "Cabris" and preserved kid stew.
Welcome at morning markets: Tardets (Monday), Arette (Wednesday), Mourenx (Saturday), Aramits (Sunday). By appointment at home and during the Christmas and February vacations at La Pierre Saint-Martin during the weekly market.
Source: Office de Tourisme du Haut-Béarn
Copyright: Creative Commons CC BY 2.0
Address: 1 rue Pene Rouye, 64570 Arette
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