Its Chaud'Eyrac cheese stood out among 360 varieties from all over France.
During the first French raw milk cheese championship, which was recently held in Joué-lès-Tours (Indre et Loire), 360 varieties from different regions of France were presented. Beyond aesthetics, this competition aimed to highlight taste qualities based on artisanal services.
A jury of experts in the profession and food trades, composed of Gérard Petit, one of the Meilleurs Ouvriers de France and main commissioner, Romain Olivier, the president of the championship and representative of the French Cheese Federation, and Vincent Philippe, 2023 world cheesemaker champion, awarded the awards based on specific criteria: the typicality of the products, their aromas, their textures and the complexity of their production.
Eighteen categories
In the eighteen categories, the three best cheeses were rewarded. The gold medal was awarded to the Monts de Margeride cheese dairy in Chaudeyrac for the Chaud'Eyrac sheep cheese from Mylène and Olivier Poveda.
This trophy is recognition of their work, of artisanal know-how in the production of raw sheep's milk. It rewards a daily investment which changes with the seasons, depending on the animals' diet.
The results of each producer were revealed in the presence of Natacha Polony, president of the Taste Institute and godmother of the National Raw Milk Cheese 2024.
Installed since 2019
Due to their diversity, these award-winning cheeses represent the flagship of artisanal production and the pride of the dairy industry which gives recognition to raw milk cheeses, true jewels of the French region. This first edition of the championship revealed talented producers who continue to perpetuate this ancestral tradition.
Mylène and Olivier Poveda settled in Chaudeyrac in 2019 and created the Monts de Margeride cheese dairy. After eighteen years of professional experience in the raw milk sector in Savoie and Haute-Savoie, they benefit from solid skills in the preparation of IGP and AOP cheeses.
Other cheeses
Based on traditional know-how, the specificity of Mylène and Olivier Poveda's manufacturing method is the transformation of raw sheep's milk. In the interests of improvement and innovation, the Monts de Margeride cheese factory stands out for its specialty: Chaud'Eyrac is a melting and creamy cheese with a silky white crust, this one is exclusively made from the milk of raised sheep and fed on grass and hay.
It also offers: Ecursa with a spruce strap, Berger des Sources (tomme), Bleu des sources and raclette cheese.
