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No factory farming. This nomadic style of farming is better for all.
At Relais & Châteaux L'Auberge Basque, located in the Basque region of France, Chef Cédric Béchade dives into the relationship he shares—one built on a common philosophy—with shepherd Jean-Bernard Maitia. Not only is Jean-Bernard’s ancestral cheesemaking process in mountain pastures threatened with extinction, but so is the black-headed Manech species that he breeds. By working together, they are protecting the culinary heritage of a slow cheese for future generations. 📷 Félix Ledru 🧀 Follow the link to discover Cédric and Jean-Bernard’s full story: https://lnkd.in/eQpqe6Dz #RelaisChateaux #FoodForChange #SlowFood #SlowCheese #Cheese2023 #TasteOfTheMeadows #OssauIraty #AubergeBasque
