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This is where my cheeses are born and raised

Les Pierres is slowly turning into the p’tit domaine berrichon I envisioned it to be, emphasizing p’tit. The smallest room at Les Pierres isn’t really a room (although we call it our cold room) but was turned into our Fermentation Station. This is where my cheeses are born and raised, my vinegars mature, my Vin de Noix ripens. And kimchi. And waterkefir. But also where the constant supply of dried herbs and greens from the garden are stored.

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