Cyril Vanderstein and his wife Stephanie established their organic farm in 2017 rearing French Alpine goats at the Chevrerie des Perrieres near Lambesc in Provence. 

They have 40 milking goats each one with a name beginning with N and are keen to keep the farm small scale as, this way, they can manage the animals, cheesemaking and local markets just between the two of them.  From April to July the goats are milked twice a day, after that as milk decreases, they are milked once a day in the morning.  In October the male goat is put in with the milkers and from then on, the season ends.

In 2021, Eddie Giffey built his chevrerie at La Ferme du Planay, dramatically positioned at an altitude of 1840 metres on the a steep slope, sheltered at the back by a line of trees as at that altitude there is the danger of avalanche.  Only a couple of years back, he told Jon, Elle, Taylor and Laurence who visited him a fortnight ago, the chevrerie was at the centre with avalanches either side.

Cosne, a cone shaped lactic goats cheese from the Sancerre region in the Loire, takes its name from its geographical location at the Ferme de Port Aubry near Cosne, Cours sur Loire (with a small pun on the place name and the shape of the cheese).