Family farm evolves with new focus

Adeline Fabre has been managing the family farm in Saint-Léopardin-d’Augy since 2022, and she has expanded the operation by developing a cheesemaking workshop. The farm, which was established in 2008, originally had four partners, including her parents, who retired in 2016. Fabre now runs the farm with just one employee.

Shift to goat farming and cheese production

The farm previously raised dairy cows and 120 goats, but now focuses on a goat herd mainly composed of Saanen and Alpines, supplemented by a few Poitevines and Massif Central goats. About twenty cows are also raised for meat. In 2020, the farm reached a new stage with the creation of a cheesemaking workshop.

Cheese varieties and signature product

Part of the milk is directly directed to the workshop after milking, where ferments, reused whey, and rennet are used to produce dairy cheeses. A wide range of cheeses, including logs, pyramids, crottins, natural or flavored varieties, is sold directly at the farm. Among them, Saint Léon constitutes the true signature of the farm, a cheese created by Fabre that is gray in the middle and is the most requested.

Marketing through local markets and partnerships

The marketing strategy relies largely on short supply chains. The farm participates in several weekly markets, including Trévol on Tuesday evening, Moulins La Madeleine on Wednesday evening, and Magny-Cours on Friday evening. In summer, the farm also goes to the market at the Bourbon-l’Archambault campsite and participates in weekend events. The farm also works with restaurateurs and sales points, including a partnership with Thierry Traiteur in Yzeure, which has led to several original preparations such as potato pate with goat cheese, ham and goat cheese bricks, and a walnut and goat cheese spread.

Goat care and satisfaction in production

Goat breeding remains central to the farm's operations, particularly during births, which Fabre describes as a very time-consuming but pleasant part of the job. The goats are fed with the farm's productions, including forages and cereals, although corn and some supplements are purchased. The cheesemaking process and interaction with consumers are also sources of satisfaction for Fabre, who notes the evolution of the product and the feedback received from consumers.

Expanding visibility through local networks

To increase visibility, the farm participates in producer markets and relies on networks such as Bienvenue à la ferme and Allier Bourbonnais Savoir-faire. The farm shop welcomes customers on Saturdays and Sundays from 10 am to noon, extending the approach based on breeding, processing, and proximity. Markets allow the farm to meet people and become known, with many visitors following them throughout the summer at producer markets.