Ferme de la Brunie Visits and tastings in Sainte Nathalène

The Ferme de la Brunie is located in the Périgord Noir, at the gates of Sarlat. In the village of Sainte-Nathalène, take the direction of the Eyrignac gardens and follow the farm sale signs.

La Ferme de la Brunie has a herd of Montbeliarde cows, this farm has been passed down for 4 generations. The milk produced is labeled Blue-White-Heart, milking is robotized for the welfare of animals. The milk collected is partly processed on the farm.

La Ferme de la Brunie is made up of Mr Rouquie Bertrand , farm manager and 4 employees :

• Eliane (fresh cheese, yogurts, tomme sarladaise).
• Nadège (butter, yogurts, tomme sarladaises).
• Régine (administrative, order preparation).
• Gilles (delivery driver).

The farm has :

• 55 dairy cows for a production of 430,000 liters of milk per year.
• 25 renewal heifers.
• 50 animals for meat production.

430,000 liters of milk produced per year :

- 230,000 liters are processed for direct sale (cheese, milk, yogurts).
- 50,000 liters for the consumption of farm animals.
- The rest is sold to the SODIAAL cooperative (Yoplait, Candia and Richemont group) and in particular for our operation, Grandlait milk, since we are firm selected by the milk route.

La Ferme de la Brunie is also part of the BLEU-BLANC-COEUR association. Bleu-blanc-coeur is a French label which requires an omega 3 content in animal rations. Good for animal health and for ours by transfer into milk and meat.

The milking robot was started in 2015, it enabled, on the one hand, the elimination of the on-call milking morning and evening, 365 days a year and on the other hand, comfort for animals. The cows go to the robot when they want, at the time they want, day and night. Milking is spaced at least 6 hours and maximum 12 hours depending on the stage of lactation and gestation.

At the start of lactation, cows are accepted 4 times per 24 hours.

1st phase : Cleaning, massage to promote the secretion of milk.
2nd phase : Teat scan, robot installation.
3rd phase : disinfection of teats with iodine, disinfection of sleeves with steam to avoid contamination between animals.

Each cow has a collar which is identified on each passage to the robot. During identification, other information such as rumination, movement and temperature of the cow are transmitted to the computer giving us curves. We are informed if the cow is in good health and allows us to intervene earlier in the event of illness. Thanks to this tool, we are in homeopathic medicine. No more antibiotics for 2 years.

Once the milking is finished, the milk goes to 3 destinations :

- The milk tank for conservation and processing.
- 4 buckets against the wall for young infants (infants are removed from their mothers at birth).
- The milk tank for calves and heifers for breeding.

Food : Animals are exclusively fed on grass (naturally rich in omega 3). The grass is fresh and served every morning from April to November. In winter, it is the wrapping of alfalfa (canned grass) supplemented with barley, lupine (produced on the farm) according to the maintenance and production needs of the cows.

For your health, avoid eating too fatty, too sweet, too salty

Downloads:

• Download document: flyers-tarifs-2023.pdf