14th January 2022
Eloi has been walking his beautiful Reposoir mountains since he was old enough to walk. His parents, farmers since 1977, made him discover every nook and cranny and it was only natural that he fell in love with his environment. He opened the doors of his farm to us, where you can buy local products!
A trick that delights you...
I have 40 dairy cows and all my milk is processed directly on my farm… into Reblochon, Farmhouse Tomme and “Béol”.
The Béol is a creation. It is a cheese for laying down that I have developed within my farm. The name comes from the old valley of the Reposoir which was so called at the time of the Carthusians.
Job passion, job satisfaction
I have a hard but satisfying job.
Breeding and processing obviously bring constraints but I feel completely free in my activity and in my choices.
I like the idea that my profession is noble because it nourishes men and women.
My greatest satisfaction is that I can follow my product from its birth (milk) to its sale since everything is done on site. Consumers attach more and more importance to the local and have more and more confidence in farm products. The transmission of know-how and the manufacture of quality products have always been at the heart of my concerns.
Exploitation in the heart of a territory rich in peasants
We are fortunate to have a variety of farmers in the community of communes. This ranges from dairy production to cheese processing, into cows, goats, sheep… market gardeners, beekeepers, snail farmers…
It is such a wealth that must be preserved, defended, supported, valued...
There are many farms that are taken over by young people… This generation is ready to take up the challenges of its local productions.
