And four more awards. All displayed, like the previous ones, in their farm store, attached to their farm, the BarB'iquette. At the end of the year, the international cheese and dairy products competition is held in Lyon. And, for the second year in a row, Véronique and Sébastien Barbier, from Plessier-sur-Bulles, returned with four awards.
Namely two gold medals for a matured goat's cheese log and a drained raspberry parfait. Plus two silver medals on a creamy goat’s cheese log and a natural fromage frais. “Last year, we already had four awards,” explains Véronique Barbier. Among other things, for an aged sheep's tomme. The couple also regularly participates in the La Capelle competition (Aisne department). “But OCF (sheep cataract fever) has complicated things a little this year,” she continues.
In operation since 2015
This goat farm has existed for several years, nestled on the Plateau Picard, between Saint-Just-en-Chaussée and Beauvais. This is the Chèvrerie de l’Argilière. Véronique and Sébastien Barbier have been the happy owners since 2015. A former jockey, Sébastien had to retrain after an accident.
He resumed his studies and obtained the appropriate diplomas at the nearby Airion agricultural high school. Same for Véronique. She retrained, resumed her studies and embarked on this adventure.
Cheese all year round
Almost ten years later, the couple found themselves at the head of a farm with 70 goats and 20 sheep. “We are part of the Bienvenue à la ferme network,” adds Véronique Barbier. “This allows us to promote our products and have more visibility.”
And there is no shortage of work throughout the year. Certainly, there are a little less, except for the store, at the end of the year. “We follow the seasonality,” explains the manager. “Right now we have aging products because our girls are resting. They will start giving birth during the month of January and we will be able to start having fresh cheeses. We are going to release the ranges which will last until November. From July, the sheep will take over.”
Around fifty varieties
La BarB'iquette produces around fifty different varieties of goat's and sheep's cheese. As well as yogurts. Sometimes with some innovations. Like this year, with a pyramid, a mixture of goat and sheep. Or even a “cibouail”, a cheese with candied garlic and chives.
With all this, the Barbier couple has developed a loyal clientele. This, in the Oise department, and even beyond. “We have people who come from Méru. We also have some from Isle-Adam (Val-d'Oise).
Note: La Chèvrerie offers to collect Christmas trees (without decoration) for their daughters. They love it. Video proof:
