The Champ du trèfle is a family holding of three generations at Erdeven, and it opens its cheese dairy for a guided round. Sylvain took over the dairy his parents founded and turned the holding to organic farming. What it makes is raw-milk cow’s cheese, worked on the farm from the herd’s own milk. The Morbihan’s tourism authority files the dairy among the department’s direct-sale cheesemakers, and the round closes with a tasting.
Tag: farm-visits
Patat’As: Ploeuc Potato House and Farm Visit
Patat’As is the potato house of Plœuc-L’Hermitage, and the association La Belle du Lié guides visitors through it. Its collection runs to more than 220 heirloom varieties, held as a living conservatory of the crop the commune is known for. The visit then moves to a traditional Plœuc farm that has grown potatoes for several generations, following the tuber from field to plate. It closes back at Patat’As with a tasting of Bret’s.
Les Bergers du Cap : brebis laitières à Beuzec
Les Bergers du Cap opens its dairy at Beuzec-Cap-Sizun for a round through its sheep’s cheese. Nicolas and Léo milk seventy Lacaune ewes that graze some twenty hectares of grassland certified Hautes Valeurs Environnementales. In the cheese room the raw whole milk becomes fresh cheeses, yoghurts and tommes, hand-moulded and ripened on spruce boards from the Finistère. Part of what the visits take goes to the Fondation du Patrimoine de Bretagne.
Farm cheesemaking at Au Pré de la Terre
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.
La Miellerie d’Alré, l’abeille noire à Auray
Pierre Bourlès keeps his hives across the Pays d’Auray, from the Golfe du Morbihan and the Ria d’Etel to the Baie de Quiberon, and the bee is the abeille noire de Bretagne. Visitors follow the honey trail through the workshops, from harvest to bottling, and taste what comes out. The race is conserved, not farmed for yield, with the association Abeille Noire Atlantique credited for the breeding. The honey is extracted and jarred in Auray.
Une saïrée avec Mélie at the Ferme d’Antan
Mélie is the farmer at the Écomusée de La Ferme d’Antan, and as the light goes she hands visitors her own chores: the animals to see to, the eggs to gather. The work earns a collation à l’ancienne by the fire in the hôté. Mélie speaks cor’gallo throughout and is understood anyway, which is the whole point of the hour. Twelve people at most join her, as one of the Minutes Bleues sessions set in Côtes-d’Armor heritage places at dawn or dusk.
Ormeaux bretons at the France Haliotis sea farm
France Haliotis rears Breton ormeaux in open water at Aod Kerazan Vihan, on the Aber Wrac’h in northern Finistère. The farmers walk visitors through their trade, from the beds held out in the sea to the work done back on shore. The stock eats nothing but algues cut by hand along this same coast, and the holding stands as the only abalone farm of its kind in France. A booking is required, because the small team leads each round itself.
Visite de la Cidrerie Benoît at Saint-Alban
The Benoît family has pressed cider at Saint-Alban through four generations, and the cidery opens its press for a fortnight of works visits. Press, fermentation vats and bottling are the stages the guide walks through, in the order the fruit takes. The orchards behind it are organic and certified free of treatment. A cidrology workshop with Benjamin Benoit closes the visit, tasting the juices and ciders made on the spot.
Ferme Perennou Sant-Jakez: a cidre and poiré farm
The farm presses cidre, poiré, apple juice, pear juice and vinegar at Kergleuden, above the Isole valley in Bannalec. Its ground is bocage: old irrigated meadows edged by the apple and pear orchards that fill the presses. Visitors walk that enclosed country and then taste what the fruit became, admission free. A guided turn of the holding can be asked for on arrival. The ciders are raised with no additives, no filtration and no carbonation.
Picodon Farm Visit with Wine Pairing
Madame Terroir takes a small group into the mountains to meet a Picodon producer. The visit introduces the goat herd and the skills behind this regional cheese. A tasting pairs the cheeses with a selected local wine. Guests discover the farm and its production setting, though the cheesemaking room remains closed for food-safety reasons. Return minibus transport is included.