Les Chèvres du Bois Nozay - Saint-LyphardFrom the meadowto the taste buds
When you arrive at the Bois Nozay farm in Saint-Lyphard, you immediately sense that you’re in a place with meaning. Here, nothing is left to chance: since 2020, Mathilde Hériteau and Maëva Le Danvic, both agricultural engineers, have given life to a bold project: raising Alpine goats, processing their milk on site and building an authentic cheese dairy. Their values are clear: respect for the animals, organic production and total immersion in the local terroir.
On the farm’s 47 hectares, meadows, hedges and marshes form a peaceful landscape that is home to 110 goats. Whenever the weather permits, the goats graze; in winter, they are fed hay and cereals produced on site. This simple, natural method of feeding guarantees high-quality milk – an ideal raw material for the farmhouse cheeses that Mathilde and Maëva process every day in their laboratory. The range of products includes fresh, semi-dried and dry cheeses; logs, palets and briquettes; as well as flavoured formats (garlic and herbs, peppers, onions, etc.), soft tommes (fenugreek, oregano), yoghurts and fromage frais.
The production cycle is designed to respect nature: the goats give birth once a year, around March, and are then milked twice a day until the end of the year. In December, they have a two-month break, and cheese-making follows this rhythm.
