Cow is the animal which gives the more milk. As for the meat, there are many different types of cow, each one belongs to a specific French region, at the origin of their name: Normande, Bretonne, Prim’Holstein, Abondance, Montbéliarde, Salers, Tarine, Simmentale. This allows a large variety of cheese in France. At least 10 liters of cow milk are required to make 1kg of cheese.
France is the first producer and consumer of goat cheese in the world. The traditional region where those cheeses are made are located mostly in the South of Loire Valley. As for the cow; there are different types of Goat races. Goat cheese is more digest than Cow cheese. That is why many people prefer it toward other cheese. At least 6.5 liters of milk are required to make 1kg of goat cheese.
Sheep cheese take their origin in a typical cheese culture. There are 3 main regions very focus on their savoir-faire: l’Aveyron (ex: Roquefort), Pays-Basque (ex: Ossau-Iraty) and Corsica (ex: le Brocciu). Sheep cheese are seasonal, in order to respect the natural cycle of the animals. Sheep cheese are the result of a hard work from the producers which continue to produce delicious « Terroir »cheese with passion.