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Goats’ cheese, ewes' cheese and cows’ cheese is made in copper tanks; matured in a stone cellar, moulding and salting are done by hand. Fromagerie Ebrard is one of few that make yoghurt without adding powdered milk. The different cheeses (blue, white Tomme blanche, cooked) are matured in the same cellar, which demands specific know-how. The skill of cutting the curdled milk requires experience gained over the years.
The clientele consists of private individuals and hypermarkets and supermarkets.