A cheese shepherd in the Pyrenees

“Our animals are inside all winter, because there is snow and above all there is no grass to eat outside so we keep them warm inside and we feed them with all the fodder we make in the summer. We have forty hectares of natural meadows on which we make two cuts, hay and regrowth. Afterwards, autumn and spring, they are in buildings at night. And during the day, they go out on the Col du Soulor side, we have very steep terrain, it's grazing land, so they will graze on the grass during the day. We bring them in in the evening, we milk them, they spend the night inside, we give them one more meal, in the morning we milk them before they go out. And summer, they go on a summer pasture to the Arcoeche cabin, 1,5 km after the Tech dam. My parents spend the whole summer there from mid-June to mid-September and we go there to milk the animals and we come back down to do the processing.”  

Cheese and cold meats

Cazaux Cheeses labeled “Tomme des Pyrénées” and “Val d'Azun - Pyrénées” come from milk from herds and are processed directly on the farm.

“We do everything from A to Z, that is to say our animals are born here, we milk them when they are adults, all the milk is transformed into cheese, we mature our cheeses right here and we sell 70-80 % of our production, here at the store. We supply restaurants, regional product stores and mountain refuges in the Pays des Gaves."

Pure cow, pure sheep, mixed, greuil or even raclette cheese, these delicious cheeses have won several medals at the Agricultural Show in Paris. Find them by the tomme or by the cut on site, in the shop and at the Arrens producers' market.  

To complete your raclette or aperitif boards, Ferme Oumpre Martinou now offers black pork charcuterie. Raised on the farm, the pigs are then processed in the Ateliers Sajous. Ham, belly, pâté and other savory treats can be found at the shop in January, February, July and August! 

A space dedicated to welcoming the public has been designed at the farm to be able to receive visitors and explain to them how a farm operates. Through a film of around twenty minutes retracing all a year of activity on the farm, we learn more about the profession in all seasons. A museum of old tools is also accessible and allows us to immerse ourselves in the history of mountain agriculture. Then the visit continues with the discovery of animals, milking, and ends with a good tasting.

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After the visit, those with a sweet tooth can even dine at the farm with a good squeegee to extend the discovery on a friendly and warm note. Cheese and charcuterie from the farm will obviously be there. Enough to end the day in style!
For total immersion, the farm also does bed and breakfast. Enough to live to the rhythm of a mountain farm during a stay in the heart of the Val d'Azun. 

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