do
Go, go, go, go!
Go, go, go, go!
Go, go, go, go!
Go, go, go!
Go!
Hello my baby.
Hello my team!
Ta-ba, ta-ba.
Well, here we are,
being on the outskirts of the agricultural sector.
What we were really looking for was to have a farm,
not an operation,
that is to say that we had a multitude of animals,
and they are all the best possible,
and for their pleasure and for our pleasure.
It's coming.
It's coming, girl.
You know, when she calls you,
when she talks to you,
when she tells you,
it's okay,
it's the advantage
of being with her all the time.
She's the best.
She's the best.
So yeah, we're doing half of the farm in cows,
dried in a pot.
So we're going back to the farm
inside the drying,
and we're done drying it inside.
It allows us to keep a farm
richer, with more flowers,
less crushed than
the farm in Balleronde, in fact.
And the crops that are in winter production,
they eat exclusively from cows,
and the crops that don't produce,
they have Balleronde.
It allows us to reduce the supply
of cereals and concentrate behind.
Here.
It's also in the mountains,
it allows us to do it faster,
since it's not completely dry
when we go inside.
The sheep are going to the beehive
for a little bit of time.
The herd is warming up a little bit.
The beehives have the same thing
in their area,
and suddenly,
when everyone finds themselves,
it's infusion,
it's happiness,
and it works well.
That's what makes
there's a good yearning
behind,
and a good repro.
Come on, put it in place.
Put it in place.
Get down.
There you go.
Put your head down.
Each beehive for us,
each beehive has a different head.
Each beehive has a different attention.
Each beehive will have
just a little caress,
reassure her,
feel that you're there,
just the fact that your presence...
Well, suddenly, they're calm,
and they're going to put themselves in place
more calmly.
They're going to look for their beehives,
they're going to eat the grain.
Even the little ones
are going to be more serene.
There you go.
They know that you're there
for the beehives,
they're the little beehives.
They know that,
that's how it works.
Hello, my little one.
Hello.
You're a good mother.
You're a good mother.
You're a good mother.
There you go.
The little one, there was one, the 104, she had a knee yesterday, the whole one.
He didn't do a complete bidet, but there's one up there.
It's unbalanced.
So the too full, the whole one, and then it's going to go to the butcher.
It allows us to look at the state of the trions.
It allows us to see if there is no infection in the tectils.
It's clean.
The brobi goes very well.
You can look at my mother's glands to see if everything is fine,
if there are no trions, like here.
You can see the general state of the butcher in the front.
Slowly.
That's the smell.
Slowly, slowly, slowly.
On the first day of the 45, the brobi has their little ones.
We don't treat them.
But it's the same that we're going to treat them afterwards.
So there, they've done their little ones for about ten days.
The little ones are there, everyone lives together.
The brobi treats the little ones.
We check that the garlic is well on both sides,
that they don't peel the trions when they are.
That the brobi are relatively balanced at the level of the tectils.
And then, the brobi is balanced, we treat them a little by hand.
Like that, we pull a little bit of milk.
We're not always very...
We're not always very good at it.
It also allows us to socialize a little before passing them on to the tectils.
It's okay, it's okay, it's okay.
There, there, there.
Why don't they want it?
Because it's not their garlic.
They know it's not their garlic.
There!
When you put your hand on it, there's a strong bond,
they feel you.
That's why it's reassured.
They know you're not going to hurt them.
But still, it's not their garlic.
What are you eating?
What are you eating?
I'm waiting for the next one.
Wait.
So that the garlic stays under the sea,
there are times when the brobi make two to three garlics and they don't have enough milk.
So we teach them a lesson under other mothers not to have bought milk.
So we call it little flies,
but it's us who force them to fly,
otherwise they wouldn't fly.
And the mothers wouldn't accept them.
So they are fed under the brobi,
but they don't have enough milk.
But from another mother who consciously wants to give them some milk,
they have too much.
It prevents us from throwing it away.
There's no respiration.
So, since there's a lot of garlic,
everyone finds it on their own.
That's it.
You don't want it?
You're not hungry?
You're not hungry?
I'm hungry.
I'm hungry.
You're not hungry?
They're all hungry.
What's that?
Over there, they're eating.
They're not hungry.
They're eating on the right side, where I brought them.
They're two on the left.
Because they like eating with family.
No, no, no, no, no.
Those who feed, those who don't feed, they leave.
Those who need a seedling, they have to do it.
It's cool, but it requires at least an organization.
Next?
Come here.
Why are you crying?
What makes the difference,
and what makes our cheese good,
is because we're at the start,
basically.
That is to say, we take care of the mothers,
and we take care of the garlic,
and we take care of the milk they provide us
to make good cheese.
If you're not there at the start,
if you miss those moments that are important,
that are taking and physical,
you miss everything.
You can't make good cheese.
You don't know where the milk comes from,
and if you don't make it, you don't win.
That's it.
Because they wake up.
The little one at 12.
7, what?
104.
Food, I play a lot.
If there is dry food,
with cereals,
that's it.
I don't know.
What makes the cheese good,
is to know how to make cheese.
The supply of food,
the mountain pasture,
with diversified plants,
that we have in the spring,
and the summer pasture,
but that we also find in the end,
it's dry food.
That's all, that's all.
Here, on its side,
slowly.
We want to keep the mother's livestock,
we keep the rings under the mothers,
to keep them.
But keeping the rings under the mothers,
we have to be very careful.
We have to check the trails.
It causes a lot of problems
that are no longer in the
hyper-specialized systems,
let's say.
But we keep, well,
it's fun, there are rings that run with the rubies,
what brought us to do the organic,
is that,
here,
from our production,
we were already
in the organic loads,
and suddenly,
to pass in organic,
it was just to ensure
to the consumers the label.
It was more to ensure the consumers
to reassure us, because
since we started,
we have always had to
buy non-OGM food,
we are looking for food
for our quality animals,
even if it is supported.
We can't say that we have rustic animals.
They are all rustic.
We have to feed them
to produce.
But at the same time,
we have to survive our work.
We spend a lot of time,
a lot of energy,
so we have to be able to remove something for us.
Another simple pleasure
is to look at the rings and rubies,
it's nice, and at one point,
you have to try to win it,
and it's enough.
Gülsüm!
Gülsüm!
Gülsüm!
Gülsüm!
Gülsüm!
Gülsüm!
Gülsüm!
There are a lot of things that
come in time, I play a lot
on the finish of the cheese,
on the crusts,
on the pasteurized ones.
The disadvantage is that you always have
the same cheese, it's an advantage too.
But I think
working
is the reflection
of what we find at the bottom
when we work with our rings.
We work with living beings,
we work with milk that is alive,
there are so many words that are
buried inside,
and suddenly it changes all the time.
It changes all the time
because the finish is never the same,
the temperatures are never the same,
and the taste of the cheese
will change every season.
Here.
And it's appreciable.
I never
have the impression
since I'm here
to do the same thing.
However, my gesture is
very repetitive.
But I have the impression
that I always work
something different,
every day it's different.
I also make
bribes, bribes
made with the potillaise
and bribes and blue bribes.
Thank you.
