Chèvrerie de Bonifé

After more than 20 years in another field, Jean-Pierre PERREY realizes his childhood dream by creating his own goat cheese production. He owns a 6-hectare farm in organic agriculture and 50 alpine goats, in the open air and eating pasture (fresh grass), hay (dry grass) and a contribution of cereals. Jean-Pierre does everything himself in an artisanal way: 1 milking per day in the morning, then cheese making (draining, molding of the curd by hand, salting of the cheeses, maturing to develop the aromas). He has his own maturing cellar. Sales at the market of Villefranche Lauragais, Lafourgette in Toulouse and Montgiscard.