Goat farm of Rove and Provençale goats in the Regagnas massif, making goat cheeses (bouchons) and brousse. Marked trails among the animals; shop open March to October.
Cheeses: goat cheeses (bouchons), brousses
Banon's creamy paste under a cream-yellow rind is tangy, with a woody leaf note. A Cassis blanc raised in steel, with citrus, almond and high acidity, cuts the richness. INAO suggests a white from the cheese's own hills.
The sommelier quoted on French Wikipedia, Emmanuel Delmas, says goat's cheese suits a fresh, expressive white with long acidity. Cassis blanc has it: high acidity, citrus and almond against the tomme's walnut, spice and creamy paste.
Fresh brousse is tender, creamy and mild, so a light rosé is enough. A pale, light-bodied Provence rosé made in steel, with citrus and red fruit over high acidity, refreshes it. Androuet lists rosé de Provence for this cheese.
Address: 5553 route de Saint-Zacharie, Hameau de Kirbon, 13530 Trets, Provence
Goat farm on avenue Émile Bodin in Cassis, run by Fannélie, selling fresh and aged cheeses direct. An evening herd visit with tasting and a morning milking workshop with breakfast are booked through the tourist office.
Cheeses: fresh goat cheeses, aged goat cheeses
Visiting: farm shop, guided farm visit with tasting, milking workshop with farm breakfast, Wednesday market at Cassis
Aurélie Bagnis keeps about sixty Saanen and Alpine goats and makes raw-milk lactic cheeses at several stages of ripening, plus faisselles and brousses. Shop Fri and Sat mornings; milking visits from 18:00 except Mondays.
Cheeses: lactic goat cheeses, tomes and tomettes, faisselles and brousses
Visiting: farm shop, evening milking visit from 18:00, not Mondays, Monday producers' market at Saint-Martin-de-Crau
Family goat farm at Mas Laferrière, in business since 1981, with white goats in the meadows. Makes besaces, flavoured tommettes and goat cheeses with olive oil or berries; visits with or without appointment.
Cheeses: flavoured goat tommettes, goat cheeses with olive oil and berries
Visiting: farm shop, visit of the production site, with or without appointment
Sébastien and Elodie Grand milk about 40 Alpine, Provençale and Rove goats grazing the foot of the Garlaban and make raw-milk cheese on the farm at Roquevaire. Sold at the farm, free entry.
Cheeses: raw goat milk cheeses
Visiting: farm sales, free entry, sales at markets
Dairy in Banon since 1958, making Banon AOP folded by hand in chestnut leaves, and Tome de Provence, with milk from nine producers within 90 km. Visitors buy at its village shop.
Cheeses: Banon, Tomme de Provence
Visiting: village shop at 82 rue Meffre selling its cheeses, cheeses from Savoie, Isère and the Lot, and regional products, cheese platters composed to order at the shop
Farm and creamery of an ESAT run by the ARI association at Revest-du-Bion, turning more than 60,000 litres of goat milk a year into cheese, Banon AOP included. Shop open daily.
Cheeses: Banon
Visiting: farm shop, goat shed and milking parlour open to visitors, creamery visit by appointment, Friday morning market at Revest-du-Bion
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