The Gouaux goat farm

The goatherd's gift to the cheese maker quality milk


The operation of the Gouaux goat farm is a team effort. To Christian the task of raising the goats and producing quality milk, to Stéphanie that of making the best cheeses.

The history of the chèverie

In July 2020, Stéphanie and Christian took over the running of the Gouaux goat farm. Located just outside this small mountain village in the Hautes-Pyrénées, this goat farm is home to eighty boarders, as stubborn as they are endearing.

Stéphanie “La fromagère” and Christian “le chevrier” strive to produce quality milk, the essential basis for making their cheeses.

Daily visits to their goat farm are an opportunity to raise public awareness of the various facets of their business: extensive breeding, milk production, and the manufacture and marketing of their cheeses. A veritable small business that relies first and foremost on the well-being of their herd.

From off-ground to extensive farming
The transition from off-ground to extensive farming meant reclaiming the 18 hectares, 8 of which belong to the AFP de Gouaux, located around the goat farm. After a major clearing operation, the herd was gradually able to establish its habits.

Two 2.5-hour daily outings, one in the morning and one in the afternoon, enable the goats to feed on hazelnut, ash, oak, boxwood, ferns, nettles and brambles. Their diet is complemented by the seven meals served daily. This nutritional diversity contributes to the quality of the milk produced. In order to accustom the kids to these escapades in the wild, Christian gradually takes them out every day. Another essential element to mention: all day long, the goat house resounds to the melodious chords of the greatest works of classical music.


Plant modernization


In order to provide optimum workspace and ensure the best living conditions for their herd, Stéphanie and Christian have modernized their farm. The first step was to refurbish the milking parlour. Designed above all for the well-being of the herd, it is more spacious, reduces milking time (around 4 minutes) and is less accident-prone for the goats.

Stéphanie and Christian then renovated the store, focusing on the quality of the welcome and conviviality. Their plan now is to renovate the goat house with the aim of always improving hygiene, cleanliness and functionality, essential to the well-being of their animals. A former sound engineer, I suspect Christian intends to review the acoustics of the chèvrerie.

Operating the chèvrerie at Gouaux is a team effort. Christian is responsible for raising the goats and producing quality milk. Stéphanie’s job is to make the best cheeses and market them. The two daily milkings, at 8am and 6pm, are the witness that the goatherd passes on to the cheese-maker. I invite you to take a look at the videos of the various milking stages, which are far more instructive than a long explanation.

In order to get to know their farm better, daily tours of the goat farm are organized.Open to all, they provide an opportunity for exchanges with Stéphanie and Christian. These moments of sharing enable visitors to familiarize themselves with the different facets of their business. The visit ends with a gourmet visit to the boutique.


And finally...

Where can you find the cheeses from the chèvrerie de Gouaux?

In addition to daily visits, Stéphanie is present at the markets in Arreau, on Thursdays, and Saint-Lary Soulan, on Saturdays. In order to encourage local production, the Gouaux goat farm works with various local partners. You can taste their cheeses at around ten restaurants in Saint-Lary Soulan, or buy them at the Ancizan Intermarché and at a cheese shop in Lannemezan.

If this article has made your mouth water, you can follow the adventures of this cheese-maker and goatherd “like no other” on the goat farm’s Facebook or contact them by e-mail at or by telephone on

Other ideas for visits


of moments to experience