Ferme Erbin

It is the pride of the country and the fruit of this rural way of life, the famous ewe’s milk cheese, is exported to all the gourmet tables. To discover this activity and its traditions is to better understand the character of the people from this region.
Every day the shepherds consecrate several hours to the making of cheese : milking the ewes in the morning and again in the evening, curdling the milk, cutting, mixing and heating the curds. Then comes the moulding and pressing. The cheese is salted and then the long maturing begins. Marked with the shepherd’s initials, the cheese is regularly turned and washed before it finds its way to the table.

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