Sheep's milk cheese in brine - From'Conclois

The GAEC de Conclois is an organic family farm run by Sophie and Thibault. Their activities include dairy ewe breeding and cheese processing, as well as cereal growing and milling.

Thibault:

Because we sell directly, in a short circuit, we have a quality and freshness to our products that is impossible in longer distribution systems.

The GAEC de Conclois is a family farm that we took over in 2016, and our plan was to develop production exclusively through direct sales. That's why we chose to make ewe's milk cheese.

It's a job you have to love, to be in touch with living things.

Sophie:

We're dairy farmers, with around fifty dairy ewes. That's pretty unusual in the area, because it's true that there aren't many dairy ewes in Burgundy! I make the cheeses, yoghurts, fetas and fromage blanc. You also need to be passionate, because it's a job that takes you 7 days a week, all year round.

The National Park and the brand Esprit parc national, is to show our support for the National Park and all its values.

We're visible locally, but it's true that it helps us in terms of marketing and visibility.

Thibault:

Our approach is completely in the same spirit as that proposed by the National Forest Park and the Esprit parc national.

It allows us to be recognized for what we do, and to network with other people who are in the same frame of mind.

We really want the Parc National de Forêts to set an example for all farmers, showing that it's possible to produce high-quality food while preserving the environment.