In the early 1990s, the Baron decided to convert it into an authentic, multidisciplinary farm operation to perpetuate the region’s agricultural and cheesemaking cultures. At a time when many land owners preferred to focus on monoculture, which is more profitable in the short term, he wanted to engage in a range of complementary activities. With this in mind, the farm adopted sustainable agriculture early on.
In just over 20 years, the Ferme des Trente Arpents has expanded its product range and honed its expertise. The site employs 35 people and continues to diversify its activities, especially with the production of Truffled Brie, game pâtés and honey.
Artisanal production process
To maintain the highest levels of quality and sanitation, the milk at the Ferme des Trente Arpents is produced and processed on site, which means all the cheeses can feature the farmstead designation. The cows are milked twice a day and this milk is used directly to produce the farm’s cheese.
Go to the website www.cfber.fr for more information on:
- Traditional cheese
- Gourmet cheese
- Other specialities