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Corsican sheep

The meadows are grazed by a group of rustic sheep. They are milked daily from April to September.

Ready to be milked

The cheese process starts with the production of a milk full of flavour.


During the milking season, we make soft, fresh sheep's milk cheeses every day.

With a collective of 10 cheese makers, a Tomme de Morvan was developed under the initiative of the Parc regional du Morvan. This CABRACHE exists in 3 variants, made from either sheep's milk, cow's milk or goat's milk. We produce a CABRACHE from sheep's milk.

Columns with images

Onky available on local markets

Crazy about Corsican sheep, crazy about cheese. Convinced of organic. Everything that comes from sheep is used on our small farm. Cabrache (Tomme du #morvan), cheeses, wool and skins.... All this with love

L'Huis Dupin in Gâcogne

Winter 10 - 12.30

Summer 9 - 12.30

Brassy Bourg

Every Tuesday 17 - 19