Ferme Ohako

Located in the mountains, at an altitude of 500 m, 3 partners, producers of farmhouse cheese, manage this beautiful farm of 200 mother ewes and 25 blonde cows from Aquitaine. All these little people go on transhumance in the summer. The ewes go to the mountains around July 15th and come back down at the end of October. Lambing begins at the end of October. The first lambs will leave around mid-December. There, milking and cheese processing begins and finishes around July 10th. Everything up to the maturing process takes place on the farm.