Established as a dairy cow breeder in the hamlet of Salayes since 1993, Patrick Chataing produces and matures his own traditional tomme cheeses made from raw whole milk and ripened for 2-4 months or 6 months in a natural cellar, as well as traditional brique cheese.
Openings
Openings
Friday
14:00 - 18:00
Friday
14:00 - 18:00
Saturday
10:00 - 12:00
Friday
14:00 - 18:00
Location
Location
Spoken languages
Spoken languages
