GAEC Laborde

The Libarle-Laborde family farm is located in the hills above the village of Arette. For several generations, this family has been making artisanal farmhouse cheese from raw milk (ewe, cow and mixed). It's a cheese of quality, tradition and character, bearing the mark of the shepherd and the herd's diet.
The flavors of our cheeses vary with the seasons. In summer, Joseph takes his flock of Basque-Béarnaise ewes and cows to La Pierre Saint-Martin. His days are filled with milking the flock twice a day, making cheese, watching over the herd on the estive and maturing the cheese.
In July and August, Joseph welcomes you to his hut on Tuesday mornings: you can watch the cheese being made, visit the salting room and taste the different cheeses.