My first experiences started at home… Who has never made yogurt or simply forgotten a piece of cheese in their fridge? Then that’s called homemade aging! Seriously, you can also transform milk into cheese at home. You just need the right technique.

• EARL Le Théron (Limited Liability Agricultural Company): Rove goat lactic cheeses

• Ferme des Arbolets: Lactic cheeses, yogurts, and tomme cheeses made from Alpine and Lacaune milk

• Le Fédou, Fromagerie de Hyelzas: Lactic cheeses, soft-ripened cheeses, and pressed cheeses made from ewe’s milk

• Laiterie de Paris: Lactic cheeses and yogurts made from cow’s, ewe’s and goat’s milk

• Ferme de Cabriole: Lactic cheeses, soft-ripened cheeses, and tomme cheeses made from Saanen and Alpine goat’s milk (Brown Alpine)

• La Laiterie Toulousaine:  a preference for soft-ripened, stretched-curd, lactic, and fresh cheeses. All milk types are suitable, with a particular appreciation for the richness of ewe’s and water buffalo’s milk