Au Pré de la Terre is run by three people at Plélan-le-Grand: Stéphanie on the family holding, Kévin setting up his own operation, and Paul. Every litre from their Breton cows is processed on site into no fewer than six cheeses, plus butter, skyr and Gwell, the dairy product particular to the Pie Noire breed. The herd grazes year round and grass is at the heart of the system, on a farm certified organic. The two-hour visit closes with a tasting.
Farm cheesemaking at Au Pré de la Terre
Three people, a herd of Breton cows and a dairy where every litre is turned into cheese, butter, skyr and Gwell on the spot.
About this event
Event Details
When:
22, 24 and 29 October 2026 Europe/Paris
Where:
Le Passage Mainguy, Plélan-le-Grand
Category:
Food & Drink, Markets & Rural Life
Topic:
events
Region:
Bretagne, France
Although all events are verified at the time of publication, last-minute changes may occur. We advise visitors to consult the official organizer’s website before planning their visit.