Marlène Pape joined her parents on the family farm in 2018 to process some of the milk from the farm’s goats. The majority of the goats are of the Saanen breed, a good producer, a minority are of the Alpine breed, renowned for its rich milk. An ideal cocktail for the production of goat cheese.
– The Popes’ Edge
The quality of the goats’ feed plays a major role in the success of the cheese. At La Margelle des Papes, they are fed hay and cereals from the farm.
Feta made in Usson-du-Poitou
La Margelle des Papes shapes its cheeses differently: the round, the curbstone (round with a hole inside), the log, the pyramid, white or ash. Which gives a nice aesthetic appearance, but which has another advantage: a cheese will not mature in the same way depending on its shape.
– The Popes’ Edge
La Margelle des Papes also makes salted batter which replaces fresh cream, the slight taste of goat cheese is ideal for appetizer sauces, to accompany meats or to make a binder for pies. The sweet batter is very popular in cakes or to accommodate red fruits.
Following a customer’s request, Marlène Pape also makes feta, in small marinated cheeses, perfect in salads and on vegetables. The cheese escapes from the traditional tray to invite itself throughout the kitchen.
Store at La Margelle des Papes farm open Tuesday, Thursday and Saturday from 10 am to 12.30 pm. Markets:
– Usson-du-Poitou on Wednesday mornings and Saturday mornings in summer
– Availles-Limouzine on Thursday morning
– Lussac-les-Châteaux on Friday morning
– Champagné Saint Hilaire at the end of the day
The Popes’ Edge – La Bedaudiere – 86350 Usson-du-Poitou