We take the time to ferment traditional way milk and cream under the action of carefully selected ferments. What makes all the difference? It is the cream that we add and that makes our creamy and sweet yoghurts. Every day, our dairy in Gap receives the milk collected in the heart of the Alps. It then supplies our workshops in Aubagne, located 150 km away... One short circuit for a gourmet yoghurt without artifice!

Whole milk, cream, lactic cultures