The Buisson is made in Simiane la Rotonde, in the Alpes de Haute Provence region of France by Pierre Pradier of ‘Le Jas de Melchior’. He started caring for rove goats and making cheese back in 1999 with a herd of 300.
Rove goats originate from Mesopotamia in Iraq but have been in Provence, France since ancient times. They are goats which move around a lot and feed themselves on the ‘Garrigue’ - low, woody, fragrant vegetation, which is typical in Mediterranean regions. They eat hardy herbs and flowers, including rosemary, thyme, lavender and savoury, and produce a very rich, concentrated and flavoursome milk in return.
Due to the scarcity of food and arid temperatures throughout the long summers, the goats hardly produce any milk, though what they do produce is hugely flavoursome and nutritious, and packed with vitamins.
The goats are outdoor reared on the organic garrigue and their milk is made into cheese just next door, meaning there are very few food miles in production and none in sourcing food.
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