“Au quotidien, pour les Fêtes de fin d’année, le chèvre trouve toujours sa place. Crémeux, sec, doux ou de caractère, il est très bon pour la santé.”
Sophie Vilard
“Pour faire un bon fromage, il faut certes un bon lait, mais surtout un fromager comme Guillaume et son équipe, passionnés par la transformation de la matière, les saveurs et les textures pour éveiller nos papilles.”
Ferme la Borie d’Imbert Route de Sarlat, 46 500 ROCAMADOUR
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