Our manufacturing secrets
Since its creation, Agour has defended a certain concept of cuisine and agriculture. Shepherds have always been closely linked to our concept of cheesemaking. Discover the secrets behind how we make our products.
In 2013, Agour decided to complement its line of cheeses, with another iconic products of our region: PGI Jambon de Bayonne and other cured meats, Basque desserts, and biscuits, rounded off with a line of sheep’s milk ice creams.
To this end, and ever true to its philosophy, dedicated production sites to each family of products were opened.
There is no good product without good raw materials; with this in mind, farmers are involved in the development of our products from the very first moment.
Today, this means that we are helping many of them to transition toward organic agriculture, the next milestone set by Agour