One of only two dairy farms in the vicinity of Montauban, the picturesque town where I grew up (disclaimer!), La Ferme des Tilleuls has been producing milk for 30 years. Its practices are certified sustainable and health-promoting with the Bleu Blanc Coeur label. Established in 2000, this independent label guarantees that the farm’s 50 Holstein cows are well-treated, receive no growth hormones or antibiotics, and are fed only natural products that enhance their health and pack their milk with Omega-3. ” ‘Healthy animals, healthy human beings’, that’s what we believe,” says Michel Cantaloube.
He adds: “Many customers have come to me to share that, after years of staying clear of milk because of a perceived lactose intolerance, they’re enjoying my raw milk with no side effect. They’ve come to realize that they were never allergic to lactose per se but to the compromised product that is pasteurized milk.”
Most likely, the success story doesn’t end here. La Ferme des Tilleuls is the preferred provider of some local restaurants, including La Pays’ Anne, the famous ‘farm-diner’ opened last year in Montauban by MasterChef Winner Anne Alassane. As a result, it got a special mention in her recipe book published last May.