In 1906, goat farmers from around Bougon teamed up to establish the Bougon dairy, at the heart of which was Pastor EYNARD. Over the twentieth century, the dairy specialised in producing Bougon, a goat’s cheese presented in a box made from wood shavings bearing the inscription ‘Le Bougon Boîte’ (the Bougon box).
In 2016, after two years of work and upgrading standards, Poitou Chèvre, a family company in the neighbouring village, took over operations at the dairy and dedicated it solely to the production of traditional cheeses such as le Chabichou, le Mothais sur Feuille and other regional delicacies.
A little history about Mothais sur Feuille
Originating from La Mothe Saint-Héray, le Mothais is ripened on sweet chestnut leaves collected during the first frosts, i.e. when the sap descends. After several weeks of ripening, the cheese takes on very specific flavours, with woody notes as well as mushroom, dry fruit and citrus fruit tones