Aurélie's sweet sheep
Aurélie Lepoutre and her partner Christophe make sweet organic sheep's milk cheeses in Girmont-Val-d'Ajol in the Vosges. Perched in their 18th century Lorraine farm on the mountainside, they cultivate a beautiful love story there. One and multiple: common love, love of their profession, pastoral breeding , love of their mountain, the Vosges.
A flock of 70 sheep in the Vosges
They both work together. Christophe, a former cheesemaker and shepherd, takes care of the animals and takes them from pasture to pasture and Aurélie, trained by Christophe in this pastoral art, prepares and shapes the cheeses by hand on the farm in her laboratory. With its 70 Friesian and Lacaune dairy breed sheep, it produces small quantities of cheese throughout the year.
100% organic production of mountain sheep
The production of GAEC des Chalots is 100% organic and the sheep are fed lush grass from the pastures or fodder and local cereals in winter. Guaranteed GMO-free food . The word has never attempted to climb the winding road to the farm, well guarded and very anchored in respect for nature and living things.
More than cheesemakers, cheese creators
Aurélie and Christophe, we love them very much. They are welcoming, generous , ready to follow us on creations that we imagine with them. There was the sheep's cheese with truffle , which will return, the sheep's cheese with Damascus rose , which we are improving, the feta-style sheep's cheese, back in the good weather and very soon the sheep's cheese refined with black garlic from the Maison Boutarin.
For this summer we are working on an organic sheep's tomme from the Vosges with mountain flowers ... What is exciting about this collaboration between Cella and Aurélie and Christophe is this permanent sharing of flavors and the ongoing search for creation. and learning.
The success of organic sheep with blueberries
While waiting for the return or arrival of these cheeses which are odes to the mountains, you can discover the fresh organic sheep's cheese with Vosges blueberries as well as the organic ash sheep's log . The first is an absolute success: freshness, full-bodied fruit and the fat of sheep's milk combine to make a poem.
The fresh sheep's cheese with traveling spices that you love so much will soon follow, and no doubt other surprises, depending on the desires and the seasons. Oh yes, and one last thing, sometimes the flock rests at lambing time. A period when lambs give birth and milk is scarce. Here we give nature time to take its course and respect the seasons: the cheeses will be absent, the time of births, to come back better!
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