The Salies-Salet Farm Direct sales at the farm in Arette

Farmhouse sheep's cheese from Arette: discover the authentic taste of Béarn

In the heart of the Barétous Valley, in Arette, in the Vic de Bas district, you will discover a family-run farm in the mid-mountain region where the passion for livestock farming and tradition are passed down from generation to generation. Surrounded by verdant meadows and groves, you will be immersed in a preserved environment where each cheese tells the story of its terroir.

A farm committed to local and authentic production

You will encounter a flock composed exclusively of Basco-Béarnaise sheep, a hardy local breed perfectly adapted to the Béarn climate. Their rich and flavorful milk is transformed directly on the farm into raw milk farmhouse cheese, using artisanal methods that respect mountain traditions.

A few Blonde d'Aquitaine cows, raised for meat, harmoniously complement the farm.

Sheep raised outdoors with respect for their well-being

Throughout the year, Jean-Marc reveals to you the know-how of an agriculture that respects animals and nature, where every day the sheep graze freely on natural meadows rich in grasses and flowers, offering milk of exceptional quality.

During the winter, they return to the sheepfold where they are fed exclusively with hay and aftermath harvested on the farm, guaranteeing a local and natural diet.

Transhumance: a living tradition in the heart of the Pyrenees

From June to September, you can follow the sheep to the summer pasture of Mahourat, in the La Pierre Saint-Martin area, at nearly 2,000 meters altitude.

In the spectacular landscapes of the Béarn Pyrenees, the herds feed exclusively on rare and varied mountain flora. This natural diet gives the summer pasture cheeses subtle aromas, an incomparable richness of flavor, and a unique character.

This transhumance perpetuates an ancestral pastoral heritage that we are committed to preserving.

A traditional aging process to reveal all the flavors

After their production, the cheeses undergo a long maturation process. They first spend several weeks in the summer salting room before joining the family cellar where they are aged for up to 6 months.

Every day, they are turned and gently rubbed with salt water. This daily care allows them to develop their beautiful hazelnut-colored rind as well as the generous, balanced flavors typical of the great sheep's milk cheeses of the Pyrenees.

Direct sales of cheese at the farm

All year round, you are welcome at the farm to discover their craft, share their passion and taste their excellent farm-made sheep's cheeses.

You can also buy their farm-made sheep's cheeses directly on site, made exclusively with milk from our flock and matured with the utmost care.

People come to the Salies-Salet farm to...

• Taste the farm-made raw milk sheep's cheeses
• Discover their Basque-Béarnaise sheep farm
• Witness the traditional production and aging process on the farm.
• Sharing the summer transhumance at La Pierre Saint-Martin
• Buy their cheeses directly from the farm
• Enjoy all year round...