Macendré is a raw milk creamy cheese treated with charcoal ashes. The ashes give the soft rind a black or greyish colour and the cheese a pleasantly earthy flavour.

Machedoux is a raw milk camambert-style goat cheese with edible white blooming rind. Superb for salads, sauces or in other dishes, as well as an excellent cheese plate selection.

Machère is a log shaped goat cheese with a soft white rind. Taste and texture remind of French Saint-Mauré.

Machemat is a mild brie-type goat cheese. It’s very creamy and soft.

Machedoux sec; dry and a bit spicy. Excellent on a cheese platter or to grate over a pasta dish.

Hard goat cheese is mild and creamy, making it a good table cheese.
The hard goat cheese is only incidentally available at the farm store.