Diversify, offer local dairy products… to locals, the daily life of Ferme du Val. Discovery of a team concerned about agriculture for the future!
It is in a spacious and particularly bright installation, in the middle of the plain, with a view of the surrounding meadows, that the partners of Ferme du Valpractice their profession, or rather their passion. One of them, Damien Guichard, talks about the origin of their association. “our GAEC dates from 2011, the year when Yoan Joly, Yannick Prat and myself, when we had each just taken over family farms, decided to join forces. However, we had to wait until 2018 for us to build a single building to bring together our herds previously spread across three sites.
A tool modern and efficient, but close “to be as close as possible to our animals, to know them well, to monitor them”and especially pleasant for livestock in winter, or during milking. Thus, one hundred and thirty dairy cows flourish there, also having access, in fine weather, to part of the vast meadow of approximately 250 hectares.
Fresh homemade products
A herd of Montbéliardes and Simmentals (around 450 heads in total) fed with the farm's products grown in a sustainable manner and complying with the specifications specific to the AOP. A way of eating all the easier since the GAEC sows around 200 hectares. No less than a million liters of milk are produced annually and reach the Germain cheese factory, in Vaux-sous-Aubigny, to be transformed into AOP Langres and Époisses cheeses. […]
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