Mothais sur feuille

Fromagerie des Gors presents itself as an artisanal enterprise founded in 1994 in Melle (Deux-Sèvres) by Hélène Servant, based around a herd of goats and a desire to turn milk into cheese. In 2020, it found a successor in Stéphane Dos Santos; since July 2023, Stéphanie Baratange—who worked alongside him for more than twelve years—has taken over.

The cheese dairy works with 3 local farms (around 700 goats), two of them exclusively, favouring pasture grazing over indoor housing. A production facility modernised between 2021 and 2023 (a one-million-euro investment, supported by the Région Nouvelle-Aquitaine and Crédit Mutuel) now employs 12 people. The dairy claims 80 professional clients (wholesalers, cheesemongers, distributors, restaurateurs).

It crafts Chabichou du Poitou PDO (AOP) and Mothais sur feuille AOC, as well as original goat's cheeses (diamonds, domes, rings, crottins, bûches) and the Brique Sakura~NoHa, matured on a Japanese cherry leaf. Sales are conducted online, through partner cheesemongers and dairy shops, and directly at the workshop in Melle.

Le Chat-Bo presents itself as a cheese-maturing and trading house, operating in both wholesale and retail, located in Oyonnax in the Ain, on the border between the Jura and Savoie, claiming over 60 years of experience in the trade. Cheesemonger Christophe Armetta completed food safety and hygiene training certified by the Institut des Métiers de l'Ain.

The business offers a wide selection of matured cow's, ewe's, and goat's milk cheeses, alongside regional products, delicatessen items, and charcuterie, both in-store and online. It also prepares cheese and charcuterie platters, and is at the disposal of associations and sports clubs for group orders.

Among its selection of goat's cheeses, it offers Mothais sur feuille de châtaignier PDO (AOP), presented on its website as a traditional cheese from southern Poitou.

In the hamlet of Barroux, in the commune of Beaulieu-sous-Parthenay in Deux-Sèvres, GAEC La Ferme de Barroux rears a herd of goats managed by Marc Dupont: around 175 Saanen goats, fed on fodder produced on the farm. The farm processes its raw milk on site, ladle-moulded according to the traditional methods of Poitou farmhouse cheese-making.

From this production come Chabichou du Poitou PDO (AOP) and Mothais sur feuille AOC, alongside a wide range of goat's cheeses — tomme, chèvre-boîte, plain and ash-coated crottins, plain and ash-coated logs, pyramid, plain or flavoured fresh cheeses, pavés and briques. The farm sells direct from Monday to Thursday, 9:00–12:00, and has stalls at the markets of Vasles, Parthenay, Niort, Melle, Beaulieu-sous-Parthenay and Saint-Maixent, as well as in a few short-supply-chain grocery shops in Airvault, Parthenay, Sainte-Néomaye and Reffannes.

Ferme Georgelet is a family-run goat and cheesemaking farm established in Villemain, in Deux-Sèvres, spanning three generations. Emile Georgelet settled there in 1949 with dairy cows; in 1972, his son Paul and daughter-in-law Maryse introduced goats and turned to cheesemaking, initially sold at local markets. A 200-space goat barn was built in 1975 and farm buildings were converted into a cheese dairy; the business subsequently developed to supply Rungis and beyond. Since 2020, Delphine Georgelet, the founder's granddaughter, has managed the farm with the ambition of working towards complete self-sufficiency for the holding.

Today, the farm rears more than 500 goats and employs around ten staff, producing ten raw-milk farmhouse goat cheeses, including Chabichou du Poitou and Mothais sur feuille. The farm can be visited from Monday to Friday at the end of the day, and its shop welcomes visitors on Wednesday afternoons and on Fridays.

The Laiterie Coopérative de Pamplie states that it was founded in 1905 by a handful of producers from the village of Pamplie, in Gâtine (Deux-Sèvres) — a region it describes as renowned for its dairy production. It claims the production of beurre Pamplie, churned according to artisanal know-how under the Beurre Charentes-Poitou PDO (AOP); it has been awarded the Entreprise du Patrimoine Vivant label, a recognition by the French state of traditional know-how in churned butter production. It describes itself as an independent cooperative bringing together around sixty producers, and has been a member of the Collège Culinaire de France since 2015.

In 2023, the cooperative indicated that it had finalised the acquisition of the La Bonde de Gâtine cheese dairy (Verruyes), founded in 1966, which continues under this name to produce raw-milk goat's cheeses, including Chabichou du Poitou PDO and Mothais-sur-feuille. Since 2025, it has been chaired by Sébastien Richard, with Marie Eck as managing director, who respectively succeed Jean-Pierre Germain and Daniel Arlot.