“For a small herd like ours, it’s a great reward.” Estelle Viel will long remember the first edition of the French raw milk cheese championship organized in Tours.
Owner – with her partner Gaëtan Marquet – of the Réveille tes Sens farm in Sens-de-Bretagne, north of Rennes, she has received several awards for her Tomme Plaisir Ty Gan (a Silver medal in the Cow's Milk category and two bronze medals in the Farmer and Uncooked Pressed Dough categories).
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“There were still 360 cheeses in competition,” confides Estelle Viel. “It’s super encouraging, it highlights the work that’s being done. We are a very small operation with only 55 cows and which produces barely 240,000 liters. Our goal is not to make money.”
Within this historic family farm, the two farmers decided to open an organic cheese factory in 2020. They process their milk themselves for sale directly and in a short circuit which is then distributed in more than 70 points of sale in the department (delicatessens, organic stores but also supermarkets).
