From farm to plate: in Le Buisson, land of cattle, Benoit Discount makes his goat cheese

Benoit Remise élève 30 chèvres laitières dans sa ferme du Batifolier, au Buisson. Midi Libre – Olivier Rieutort

Depuis mars 2023, l’éleveur propose le Cabrifolier, son fromage au lait cru de chèvre confectionné directement dans sa ferme du Batifolier.

Since 2022, Benoit Remission has been established as a young farmer, at a place called Le Batifolier, in the commune of Le Buisson. After obtaining his Higher Agricultural Technician Certificate (BTS) at the Terre Nouvelle high school in Marvejols in 2019, he naturally decided to take the reins of the family farm. Despite his affection for cattle and his herd of 30 Aubrac cows, he kept in mind the idea of ​​having his own dairy goats.

A future promised with milk

After obtaining his BTS, the young man born in 1998 followed a new one-year training course to prepare himself to manage a goat farm. This certificate of specialization ensures the monitoring and control of the various activities of its farm: production, marketing, processing of milk, sale of cheeses. More than 30 Alpine goats were carefully selected last summer to constitute the herd. Indeed, these alpine acrobats are characterized by a buff coat and mix "production and hardiness", evokes the breeder.

Responsible exploitation

The construction of the goat farm and the infrastructure to make the cheese were carried out by Lozère companies over a period of one year. For a goat to be able to provide two to three liters of milk on average every day, it is essential that it evolves in an environment favorable to its milk production. Benoit Discount therefore provides them with a healthy and organic diet based on hay, grass and non-GMO pellets. “We have virtuous agriculture. We must have respect for nature, he says.

Local production

In order to lead the development of his unique cheese called Cabrifolier, Benoit Cadeau must manage all the stages of his production chain single-handedly. Sheep are milked morning and evening, every day of the week. He transforms the milk into cheese five days a week. Regarding the process: the milk must first be curdled, molded then salted before moving on to the last stage which is refining. One hundred and fifty to 200 cheeses are produced per week, always ensuring an ideal temperature and humidity level. "It’s very engaging, confides the cheesemaker. It’s a very varied profession and a great discovery."

Le Cabrifolier, the raw milk cheese from Benoit Remission. Midi Libre – Olivier Rieutort

"Working to have the best cheese"

Benoit's objective is clear: "To please people."& nbsp;The young farmer plans to reduce the cattle herd in order to have more time to accommodate other dairy goats and, thus, develop his production.

Cabrifolier with raw milk sold for 2 € piece. Find Benoit Discount on Saturday mornings at the Marvejols market, or in the afternoons, between 2 p.m. and 4 p.m., in his Batifolier cheese dairy. I subscribe to read more