Provence’s Tranquil Escape: Goat Farming in the South

Have you ever considered leaving your familiar lifestyle for a new adventure in a beautiful location such as Provence? Edith Sellier and her husband took that leap. They traded their household appliance store in Liège, Belgium, for a life as goat farmers in picturesque Provence, just east of the perfume capital of Grasse. They have found their passion here and share their unique lifestyle with visitors.

The Journey to Goat Farming

Our journey begins on the Route de Grasse. We drive past an industrial area with a perfume factory before turning towards La Chèvrerie du Bois d’Amon. The landscape transforms into winding sandy paths surrounded by yellow-green fields, and it feels like we have entered another world. Upon arrival, we are welcomed by the sound of bleating goats and the warm hospitality of Edith, an enthusiastic farmer. She invites us into her world of goat breeding and cheese-making.

Daily Life on the Farm

Life on the farm starts early. Milking, feeding, and cheese-making are part of the daily routine. Edith explains that each day is filled with new adventures, from letting the goats graze to selling their handmade products at local markets. The goats graze in the fragrant ‘garrigue,’ a typical Mediterranean landscape filled with low, aromatic shrubs such as lavender, thyme, and rosemary.

Passion and Challenge

Edith’s new lifestyle is both challenging and rewarding. She has learned everything practically with her husband, supplemented with courses. Although it is not always easy, their love for animals and nature is their greatest motivation. From making various types of cheese, ice cream, and soap to caring for their herd, their passion shines through. “The welfare of our animals is our top priority,” emphasizes Edith.

Discovery Days on the Farm

Curious? You can visit the farm and participate in special discovery days. This gives you a behind-the-scenes look at the unique farming life, from milking goats to tasting freshly made cheese. It’s an educational and fun experience for both adults and children. Good to know: the tours are in French and must be reserved.

Watch Hans and Christine’s “Nice to Know” video behind the scenes at the goat farm.

Vision for the Future

Edith and her husband aim to develop the farm further, focusing on the quality of their products and the welfare of their animals. Their vision is clear: to create a sustainable farm that meets their needs and those of their animals.

A visit to La Chèvrerie du Bois d’Amon is not just a day trip to a farm but a dive into a lifestyle centred around simplicity, passion, and a deep connection to nature. Edith and her husband warmly invite you to discover this experience for yourself and join them on their extraordinary adventure in Provence!

Practical Information:

La Chèvrerie du Bois d’Amon (website)
Route de Grasse
06530 St Cézaire sur Siagne
Contact: Edith Sellier
Telephone +33 (0)6 37 78 34 75
Edith_sellier@hotmail.com
Facebook: @La chèvrerie du bois d’Amon

Recipes with Goat Cheese

Watermelon Gazpacho with Olive Tapenade and Goat Cheese toasts

A recipe for a hot weather gazpacho and savoury bites that pair perfectly with rosé wine. 

Check out this recipe

Roast Beetroot and Goat Cheese Bruschetta

Try this easy bruschetta recipe as an appetizer. The delicious spread is made with beetroot and goat cheese and served on lightly toasted sourdough bread. 

Check out this recipe

Leek and Goat Cheese Tart

This light tart recipe is the perfect accompaniment for a crisp glass of Provencal rosé on the patio or by the fire. No matter what the weather is like, this savoury and creamy tart is absolutely delicious. With leeks and goat cheese being easily accessible in most regions year-round, make this tart with a fresh green salad for a dish that is sure to impress. Make sure to allow enough time for your dough to rest before using it.

Check out this recipe

Zucchini Flowers Stuffed with Artichoke and Goat Cheese

Zucchini flowers are one of the delicacies of Provence. They are best stuffed with a young, mild goat cheese that won’t overwhelm the delicate flavour of the flower. Pair the dish with a delicate, dry Provence rosé.

Check out this recipe