Tradition, modernity, quality are the hallmarks of the Valadou cheese dairy, a family business based in Saint-Agne, 15 kilometers from Bergerac in the purple Périgord. A farm that was created in 1955 with the Valade grandparents. Jean-Luc, the grandson, took over the business and was later joined by his brother Xavier who created the famous Valadou cheese dairy in 1992.
– Marie-Dominique PRIVE
Today, the Valadou farm raises more than 650 alpine goats
– Marie-Dominique PRIVE
The Valadou cheese dairy produces around twenty varieties of cheese. Between 2,000 and 5,000 cheeses leave the laboratory every week, the equivalent of 100,000 liters of processed milk
– Marie-Dominique PRIVE
– Marie-Dominique PRIVE
With one liter of milk, we make 3 cabecous du Périgord of 35 gr, the emblematic cheese of Fromagerie Valadou which requires very precise specifications. The milk is curdled for 24 hours. It is then drained in a bag for 24 hours, then salted in a kneader. The next step is molding and daily for 7 days. They keep for three weeks. The cheese dairy also offers fresh and matured cheeses, such as Valadou or Saint Agne, the famous tomme, without forgetting the white or ashy log. There is something for every taste.
– Marie Dominique PRIVATE
– Marie-Dominique PRIVE
To taste the Valadou cheese dairy range:
The cheese shop: Gaec de la Rouvelade 24520 Saint Agne. [email protected] Tel: 05 53 22 89 02
Meet Xavier Valade andt his good mood at the Bergerac market on Wednesdays and Saturdays and the Lalinde market on Thursdays.