FIPDes students immersed themselves in the art of cheese-making, from the initial stages of milk coagulation to the obtaining of the final product with a holistic perspective. The hands-on experience allowed them to appreciate the craftsmanship involved in producing a diverse array of cheeses. Transitioning into the world of yogurt, students explored the science behind fermentation and bacterial cultures, gaining insights into the creation of the creamy, probiotic-rich delight flavoured with different fruits.

The facility is not only a dairy farm, it also has 400 hectares of crops, including cash crops (wheat, malting barley, and rapeseed), livestock feed crops, a methane recovery system, and a biogas plant under construction. It is also home to 200 Prim’ Holstein dairy cows and 600 milking Berrichon du Cher and Romane sheep.
This was the highlight of the visit since FIPDes students had the chance to interact closely with the farm’s cows, playful calves, and gentle sheep. With this visit, the students left the farm with a deeper understanding of cheese and yogurt production but also a profound appreciation for the role animals play in the sustainable and ethical practices of the dairy industry.

The students also enjoyed a wine and cheese tasting on the AgroParisSaclay Campus in palaiseau.