Eure-et-Loir. Agriculture Minister Marc Fesneau promotes Trèfle du Perche cheese
By Valentine Mauduit
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holiday Saintigny. Many elected officials and representatives attended the reception Marc Fesneau, Minister of Agriculture and Food Sovereignty. The association of goat cheese producers Perche et Loir, represented by its president Bruno Pelletier, was pleased to mark the occasion. signing of this regional agreement. All these little people were welcomed by the manager of the goat farm, Olivia Derbecq.
A successful career change for Olivia
Olivia Derbecq, who spoke more than Minister Marc Fesneau, talked about her personal life. “I am related to my husband Jérémy and my brother Thibaut,” she said from the beginning. Installed on a cattle farm in Saint-Denis-d’Authou since 2013, only until December 2019 did they take over the activities of Jean-Pierre and Yolande Moreau. “It was a bit of a gamble, I didn’t know anything about cheese, I didn’t even know if I would like it. Then click. “We needed a refrigerated trailer for the market, I came to buy from Jean-Pierre, he showed me his farm, without any ulterior motives. Meanwhile, meat sales are declining sharply. His brother thinks how to survive this situation. “I thought we were going to propose to Jean-Pierre and Yolanda. When I came to see them, they expected me to present my youngest to them because I was a newborn, “he recalls, about three years later. Today, Olivia raises 77 alpine goats and 20 breeding goats, which she makes “cheese” 365 days a year. .. “and having fun,” he says, just happy. His herd produces 700 pounds of milk a year. “We’re in the same area for nine months a big part of the year. It’s a more comfortable option for us. And especially with the lack of recruitment. . We are double milking for just three months. To find the famous Olivia’s clover, either “Direct sales at La Richarderie farm in Seigny, Tuesday-Saturday from 9:00 to 12:00 and 17:30 to 19:00 . In the market of Nogent-le-Rotrou and Illiers-Combray or in several local outlets”. FYI, Olivia also produces logs and some specialties such as Saintity, Percheron, “two products for which I recently won a medal.
More than 40 tons per year
Le Trèfle du Perche is a cheese shaped like a four-leaf clover. Molded with fresh milk, it’s an artisanal product made by eleven producers across the Perche. A growing industry. Supporting figures! Benoit Foisnon, the animator of Trèfle du Perche, gets to work. “It was produced in 2005 3.3 tons of Perche Clover. in 2021 40 tons they exceed “It’s dizzying!
I am pleasantly surprised by these figures, they show a dynamic and real will on the part of the breeders. I am sure that the agro-ecological transition will take place only at the expense of animal husbandry, or at least not without it.
Since its inception, Trèfle du Perche has wanted this Get a PGI (Protected Geographical Indication). Because it was regularly copied, Alfalfa has never been equaled,” smiles Bruno Pelletier. Indeed, a large industry located in the Dordogne tried to produce Trèfle du Perche. “We fought them with fraud. They even demanded that we sell them mussels. it happened cannot be said “He criticizes the president of the association.
Trèfle du Perche is Percheron know-how and intends to remain so. Manufacturers struggled to find clams, to make them out of stainless steel with a few holes for drainage… To protect yourself, that’s all the goat cheese producers association wants. “We’ll be there for you,” promises Marc Fesneau.
Farm visit
The minister had no qualms about letting Olivia’s hands drag her around to get a few licks from the goats. Some animals bare their teeth and take the opportunity to chew on coats that are a little too loose. “They had instructions to pick the District’s pockets and get subsidies,” says Marc Fesneau, smiling at Temanuata Girard.
express trip ofOlivia Derbeck ends. “We have also reorganized the waiting park for the signature of the local sector with the region. »
Thanks to this signature, cheese producers also hope to reach the INAO (National Institute of Origin and Quality) and understand that their production is a small treasure.
Apart from IGP and recognition, it is a desire to support communication. “It’s also a good start with our recent visitTF1 program ‘Small meals in balance’ Moderated by Laurent Mariotte. »
To develop the brand, they also want to “create recipes with Trèfle du Perche, participate in various fairs such as the Mondial du Fromage in Tours”.
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