Fromagerie la Bigotte
After a bachelor degree in Business and entrepreneurship, I did the Master Food Identity program in order to find a way to come back to the family farm business.
While following cheese courses with Mr Garric, I felt in love with cheese making. For me, it was something magic, a complexity only present in cheese making.
Day after day, I have worked hard to try to set up a cheese atelier in the north west of France, in the department of Mayenne. I have been working in finding information about our local tradition to do a “terroir” cheese, with the Mayenne tipicity!
However, this project has not started yet, I am looking for some support (money) to invest and launch the activity!
To learn more: https://fr.ulule.com/fromagerielabigotte/
or
