Mixed cow and ewe cheese - Ferme Cazaux

The GAEC de la Ferme Cazaux produces sheep's cheese, cow's cheese, mixed cheese and greuil cheese in the traditional way from the milk of their cows and sheep. The cheese is pressed uncooked before being matured from 2 to 6 months.

The production is almost entirely sold directly from the farm located in the heart of the Pyrenean mountains.

It is on the heights of the village of Arrens-Marsous, at an altitude of 1,000 m, that the Cazaux family invites you to discover their activity as mountain farmers. Between tradition and modernity, the daily life of four generations of the family is organized.