Chèvres de Sireuil

In Sireuil, between Angoulême, Barbezieux and Cognac, the Chèvres de Sireuil keeps farming traditions alive through goat rearing and on-farm milk processing.

Founded in 2021 by Marie Guérin-Charbonnaud, the farm rears Alpine goats and processes their milk directly on site into farmhouse cheeses and yoghurts. It’s a place well worth discovering to rediscover the flavour of a local product, made as close as possible to the farm.

History and origins

The Chèvres de Sireuil farm was established on 1 January 2021. It specialises in rearing dairy goats and processing the milk into farm-fresh products. The farm is situated in Sireuil, in the south-west of the Angoumois region.

It is certified organic. The herd has grown since the farm was established and now numbers around 130 Alpine goats.

Expertise

One of the distinctive features of the Chèvres de Sireuil is that it manages the entire process, from rearing the goats to processing the milk.

The goats are of the Alpine breed and their milk is processed directly on the farm. The farm cheeses are moulded using a ladle, in accordance with a traditional method that contributes to their texture and character.

The farm also pays particular attention to the welfare of its animals. The goats’ diet consists mainly of unprocessed cereals, alfalfa hay and grass from the meadows.

Products

The farm offers a varied range of goat’s cheeses, available in different stages of maturation:

• Brik’ette: a farmhouse cheese from the goat farm’s range.
• Bûche nature: a classic cheese that is mild and creamy when young, becoming more distinctive as it matures.
• Bûche cendrée: recognisable by its thin layer of ash, with flavours that develop as it matures.
• Chèv’motte: another speciality from the farm.
• Crot’in: a small, characterful goat’s cheese.
• plain and flavoured Galet: available in various versions.
• Tommes: cheeses with a firmer texture.
• Plain yoghurt made from goat’s milk.

The cheeses are available fresh, semi-dry or dry, depending on the batch and the season.

The signature product

The organic, raw whole-milk farmhouse goat’s cheese is at the heart of the Chèvres de Sireuil’s expertise.

Made from milk from the farm and then moulded by the ladleful, it fully embodies the character of a local farmhouse cheese. When young, it can be enjoyed for its freshness and supple texture; as it matures, it develops more pronounced flavours.

Enjoy it simply with a slice of country bread, a few walnuts or a green salad. It also fits naturally onto a Charente cheese platter or in local cuisine.

The visitor’s experience

The Chèvres de Sireuil offers a genuine insight into the farm.

By appointment, you can visit the goat farm and watch the milking. The farm also has a shop where you can buy products directly on site.

A wonderful way to understand the journey of the milk, from the farm to the cheese, whilst meeting the producer.

Where can you find the products?

Products are sold directly at the farm from March to December. The Chèvres de Sireuil also have a presence at several local markets, and their products are stocked in various shops and local supply chains across the region.

Stockists include outlets in Angoulême, Cognac, Sireuil, Gond-Pontouvre and Barbezieux.

The farm also attends several markets, notably in Saint-Yrieix-sur-Charente, Fléac and Puymoyen.

Key points

A place that perfectly illustrates the benefits of short supply chains: here, goat’s milk is turned into cheese directly on the farm, in the heart of the Charente region.