Here is where we learned to make cheese, and here is where we continue to produce it in the same way: with patience, all-natural methods, and respect for our surroundings. We strive for total autarky in all our products, and we are committed to the environment.
The cows eat from our pastures, and at the same time they fertilize them. We irrigate those pastures sustainably with water from three of our wells.
The pigs eat the acorns from our oak trees and the whey byproducts of our cheesemaking.
We also have a garden in which we grow seasonal fruits and vegetables, which we use in our homemade preserves .