In Montmirail, north of the Drôme, the green hills are home to this human-sized farm. For three generations the Gilibert family has been breeding facing the Vercors massif. 160 goats take advantage of this privileged environment to produce rich milk.
At the origin of this adventure, a change of orientation: ” Had a small farm and we had all the upgrades to do for the cows. We have decided to stop beef milk production in order to go to goats. Then, we decided to transform to enhance our small farm. »Says Pascal Gilibert Today, the farm has 160 Saanen goats.
« We started processing the milk in January 2006. Quickly, we wanted to give our cheese factory a name. As a child, Blandine, my sister had her goat, hence the name Chevrette de Blandine. »Explains Benoît. Trained in biochemistry, Isabelle, her mother, naturally took hold of the transformation. ” Processing milk is quite complicated. It is both chemistry and biology at the same time. It was a product that was interesting to work with and I was able to make my wishes come true while remaining on the farm. » For Benoît, the choice was obvious: “ From a very young age, it was almost a vocation and therefore I studied agriculture. And in 2017, I arrived on the farm. »
The Gilibert family claim that the exchange with the end consumer is essential. « People are really with us, in symbiosis. When we are rewarded with prizes, they are happy for us. When we do tests, we give them a taste of it. »They enthusiastically conclude.
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