Man has always drunk milk from the domestic animals he has reared. But this nutritious food can only be conserved for a few days at the most.

For 20 centuries, the only milk available was « raw milk ». Raw milk is the milk in its natural state. It is not heated before being transformed and should be used within the 12 hours following its collection.

The dairy industry and especially publicity, have affirmed for a long time that the consumer’s tastes have changed and they prefer a cheese with a mild flavour. There are many untruths in the world of the media concerning the way we live. Observations of consumers show that a cheese with a developed aroma is regal, delicious and more successful than a cheese which has no aroma.

In the cheese making, there are many different types of useful microorganisms used like bacteria, mould and fermenting agents.

It is agreed that raw milk cheeses present a diversity, a floral richness and an aroma like nothing else. The variety in the different tastes is a priceless quality of these cheeses. 

Cows were first domesticated around 8000BC in the Middle East and India. The first products to come from this domestication were the traction and milk transformed into cheese.

Although ewe’s milk was consumed directly in ancient times, today it is used principally to make cheese and yoghurts. The ewes have only two udders and produce a lot less milk than cows. 

Goat’s milk cheese is more easily digested that cow’s milk, and is therefore recommended for babies and people who have an intolerance to lactose. The curds are finer and more easily digestible.