This was a handful of the lovely feed the Salers cows were lapping up at Brigette’s Farm in the Auvergne region were her family have been making St. Nectaire for a fair few generations.
I suppose it’s important, particularly in January to also think about the beautiful reciprocal relationships artisan cheese makers have with their cattle. I’ll give you the best feed, open fields and the best care you can possibly have, but may I please have some of your milk. Most farms I have visited the cows seem happy as Larry with the trade off. Particularly ones with the automatic buffers. Cows really do love that stuff.