We are bringing back to life a local cheese that disappeared in the 1960s : Manicamp. Our production is based on the production of quality milk (Normandy breed dairy cows) fed on our natural meadows (Natura 2000 zone) at the bottom of the Oise valley. The transformation of the raw milk is done in a natural and artisanal way, with a refining of 6 to 8 weeks. We are in the process of assiduous evolution of our practices to adapt to the expectations of the customers, to the climatic and environmental evolutions.
We have created the Ptit Quierzy, a cheese with a bloomy rind, and we are thinking about creating other cheeses, especially tommes.
Private customers from Picardy or visiting our region and local gastronomic professionals
Typical products of our region, valorizing respectful agricultural practices, marketed locally notably at the farm, on local markets, with other local producers or cheese makers.
Ferme de la Paturelle
An essentially grassland farm, with a cheese factory, on which three partners Carine, Olivier and Rémi Timmerman work, with two employees.
