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'Le Pourtérés' is the name of our farm which is situated in the Pyrenees at an altitude of between 650 - 1050 m above the village of Augirein in the Bellongue Valley (Ariège). Here we produce our cheese from pure cow milk. It is a mountain cheese made from full cream milk using natural methods of fermentation and squeezing of the curds. It is then left to mature for one to six months in a cool cellar. It remains here until taken to be consumed at room temperature. |
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The produce is for sale at the farm and at our stall on the markets of Castillon and Engomer.
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We do not use any chemicals in the production of our cheese. Our animals spend most of their time in the nearly meadows where they graze on grass. In winter they eat hay, alfalfa and barley. The herd is monitored by a vet and the production process and premises are controlled by the regulation of the D.S.V. |
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