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.
Prices
Free access.
Opening period
From 01/01 to 30/06/2024, every Friday between 2 pm and 6 pm.
From 01/07 to 31/08/2024, every Friday and Saturday.
From 01/09 to 31/12/2024, every Friday between 2 pm and 6 pm.
Spoken languages
-
French
