Paris: Karine Julhan promotes Saveur Lozère
The range of brown milk cheeses, produced by five Lozère farms, is offered to visitors and is a hit on toast or burgers.
Karine Julhan, breeder of brown cows in Saint-Germain-du-Teil with her husband Vincent at the Gaec des Mille Vues, is present on the stand of Brune genetic service (BGS) in hall 1 opposite the boxes which welcome the browns. On this stand, the promotion of milk products from brown and Jersey cows is ensured by the producers.
Good economic added value
La Lozérienne presents three of the four cheeses in the Saveur Lozère range, made from brown milk. Around her, yoghurts, fresh milk, meat, charcuterie and ice cream. The Lozère cheese was born on the occasion of the Mondial de la brune which was held in Mende in 2016. From the initial adventure, there remain five producers, still very motivated: the Gaec des Mille Vues therefore, the Gaec Les Rivières and the Gaec de Chanac in Chanac, the Gaec des Falaises de Barjac in Barjac and Franck Petit in Fabrèges. “We each devote around 20% of our quota to cheese, explains Karine Julhan. A volume which has increased year over year for six years. Economically, it is a good added value and we are quite satisfied.”
Soon a point of sale in Chanac
The range, now well known and renowned in Lozère, would continue to invest in a few large cities, particularly to the south. “But, it takes real canvassing and time, to pursue the farmer. We are breeders first and foremost and it’s complicated.”
This year, the small team is carrying out the project to change premises, in Chanac. A larger space is being developed and should accommodate a point of sale. The cheeses are also sold at the farm, in a few markets and in supermarkets in Lozère, Aveyron and a few other departments.
Four cows in the general competition
In the lounge, Fondant is served hot and melted on toast or in burgers.
note that on Friday, four Lozère brown cows will be competing in Paris. They will arrive at the Salon on Tuesday.