The Vincent Counasse cheese dairy began its activities in 2002. It is located in Chauveheid, in the municipality of Stoumont, near the farm of Philippe Counasse (his brother), on the heights of the Lienne valley.
The cheese dairy processes organic cow’s milk from Philippe’s farm and, since 2014, organic goat’s milk from the farm of Marc Vanguestaine in Fagnoul, in the municipality of Ferrières.
The flavour of its cheeses is linked to the richness of the flora found in the organic pastures of the Haute Ardenne and to the specific qualities of the Montbéliarde cows at Philippe’s farm, renowned for the cheesemaking qualities of their milk.
Trained as an industrial engineer, Vincent Counasse is constantly looking for the best cheesemaking techniques. The cheese dairy is equipped with modern facilities, ensuring hygiene and consistent product quality.
The Vincent Counasse cheese dairy produces a wide range of cheeses, from fresh cheeses and soft-ripened cheeses with bloomy or washed rinds to pressed cheeses, the best known being “Li blanc coucou dès prés”.
Albert Counasse and his wife took over the family farm in 1971. From 1974 onwards, they became pioneers in organic farming, with the aim of offering quality products while respecting the environment. In 1981, Montbéliarde cows were introduced to the farm. From 1995 onwards, Albert Counasse was supported by his son Philippe. Together, they developed the farm into a modern operation focused on quality and animal welfare.
The herd of Montbéliarde cows grazes on meadows rich in a great variety of plant species.
In winter, the cows are housed in a spacious and bright barn. They are fed hay dried in the barn, cereals, peas, broad beans, lupins, etc., all produced on the farm. Only a small supplement of organic oilseed meal is purchased when necessary.
