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The Carlines farm

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A twist of fate

“it takes at least 5 years to rebuild a flock of quality ewes”.

Reborn after an avalanche

How does one recover from the destruction of one’s work tool and the loss of one’s flock of ewes following an avalanche in February 2015?

Thanks to a tremendous outpouring of solidarity and the willingness of elected officials to rebuild this sheepfold-cheese factory located in the mountain village of Aulon. In November 2018, Aline, Eulalie and Pascal, “éleveurs-fromagers”, were able to continue living off their passion. An adventure that began in 1991.

A wealth of know-how

As we visit the new Ferme des Carlines, Aline emphasizes their interest in animal welfare and their commitment to organic farming. In particular, they have fitted out the sheepfold, adapted to their flock of 170 ewes.

Aline confides to me that she took over their business with a desire to pass on their savoir-faire. This partly explains why Eulalie, their young associate, joined them in this adventure. And, thanks to the implementation of a new work organization, everyone can enjoy a bit of time.

I then took a delightfully masterful course on the job of cheese breeder. I learned that it takes at least 5 years to reconstitute a flock of quality ewes. That ewes are milked, morning and night, from November to August. That each kilo of cheese takes one month to mature. That their sheep’s cheese, fresh or ripened, is made by hand, using 100 liters of milk a day. That they produce around 20 kg of cheese a day, or nearly 4 tons a year. That it is guaranteed “100% raw milk, using indigenous flora and lamb rennet”. Pascal was delighted to explain the importance of this to me.


Where can you find their cheeses?

On our country markets

See you at the farm and at the markets in Arreau and Saint-Lary Soulan

For all these reasons, I invite you to visit Ferme des Carlines with your family. You can also take the opportunity to stroll through the “Réserve Naturelle Régionale d’Aulon”, the ewes’ grazing area. And, in the evening, dine at the Auberge des Aryelets, where you can sample this cheese with its own history.

You can also meet them, every week, at the markets in Arreau and Saint-Lary Soulan.



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