List of breeders available at www.chevredespyrenees.org
You can tell the pyrénées goat’s hardiness by its burly, robust frame and medium-long to long pelt! Present across the whole of the pyrénées mountain range, this goat is not only a way of producing cheese and meat (chevron), it also is a way of promoting and safeguarding the landscape. Reared traditionally for its milk, the pyrénées goat made it possible to supply many towns including those well beyond the pyrénées. Now elevated to the ranks of cultural heritage, this goat is the subject of unprecedented interest. The herd (3,000 heads) and the number of breeders is rising constantly and the specie’s survival is now on the right course.
Since 2007, the Association of Pyrenean Cheese Producers and Craftsmen and the Pyrenean Goat Association have been working together to introduce a collective trademark for the lactic cheese made from Pyrénées goat’s milk: the ‘Cabrit des Pyrénées’ cheese.