Our secrets of making Basque cheeses

The quality of the milk

"To make good cheese, you need good milk...".

In 2014, Béarn and the Basque Country produced 60 million liters of ewe's milk compared to 15 million in the early 1980s. This progression is linked to a process of improvement of the quality of the milk - taste, safety, feeding of the ewes... - and the perpetuation of the farms carried out for more than 30 years.

Since its creation, Maison Agour has been involved in improving the value of milk from the Basque Country.

"We collect milk from nearly 150 farmers in the valleys of Iraty, Saint-Pée-sur-Nivelle, Sare, Cambo-les-Bains, Hasparren, Hélette.... A production chain of raw milk has been developed (40 producers). Since 2008, we have been involved in raising awareness among farmers about the development of organic farming.

Today, 1,500 farmers, most of them in the Basque Country, make a living from sheep's milk production in Bearn and the Basque Country. The average size of Agour producers is smaller than the average for the department. Through its milk payment system, Agour perpetuates the agriculture of the Basque mountains.

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