The Provençal landscape is the perfect setting for traditional cheesemaking. It is here, in the heart of the South of France, that François and Vanessa Mastro handcraft Mistralou and Buchette de Manon cheeses, which are a taste of the region’s nature and traditions. François and Vanessa were not born cheesemakers, but their passion for craftsmanship, quality ingredients and Provençal cuisine led them to this work. They wanted to create cheeses that combine the tradition of local goat farms, high quality and the terroir of Provence – the influence of the land and climate on taste. François and Vanessa use goat milk from small farms, which gives the cheeses a natural, seasonal flavor profile. The cheeses are hand-made, respecting tradition and giving them time to develop their perfect flavor. The flavors of the cheeses are inextricably linked to the nature of the region, its herbs, air and soil. François and Vanessa Mastro don't just make cheeses - they bring the taste of Provence straight to your table. Every bite is a taste of meticulous craftsmanship, quality ingredients and a passion for traditional cheesemaking.