Marc Hofman and Anne Cult raise around forty goats on a small 3-hectare farm nestled in the heart of nature. For over 30 years, they have been transforming their milk into a variety of farmhouse cheeses: fresh, semi-dried, with garlic, spices or flowers, which they sell directly at local markets. Their farm, peaceful and authentic, illustrates a sustainable agricultural model based on simplicity, know-how and passion for the product. A gourmet and human stopover to discover the life of a goat farm and savor cheeses with a unique taste.
