Fromagerie Segalafrom was founded by the Etevenon family in 1978 in the Midi- Pyrénées region of France. Their current cheesemaking factory was built by the family in 2005 to more efficiently produce their range of goat’s milk cheeses. All of their cheeses are made with milk from six local producers, who feed the herds in the protected pastures of Ségala, the ‘land of a hundred valleys’. It has an incredibly diverse flora which produces a seasonally changing, flavoursome and exceptionally high quality goat’s milk. The goats are never fed any GM crops or any fermented food, they have a guaranteed, entirely natural diet.
In 2015, Francois Etevenon retired, at the age of 66, and passed the business onto two brothers, Julien and Benjamin (whose parents founded nearby Fromagerie Le Pic), who share his passion and dedication for small, entirely handmade and artisan produced, quality goat’s cheese.
The goat's milk is slowly coagulated using lactic fermentation, the curd is then shaped with a ladle into rounds. The cheeses then drain, without pressing for 24 hours before being transferred to maturing rooms.
