Sheep, Cows, and Self-Sufficiency at Jamboule Farm

Jamboule Farm, managed by Bernard Convié and Valérie since 2004, transitioned from non-agricultural roots to a self-sufficient, ecologically focused farm. They replaced conventional herds with rustic breeds, prioritized pasture restoration through over-sowing, and built a cheese factory in 2015, now contributing half their revenue. The farm is energy and water self-sufficient, with a herd of 24 Jersey cows, 310 sheep, and 25–30 pigs annually. Revenue comes from direct sales, farmers’ markets, and wholesalers via the Agricover Association. Environmental payments are a major income source. The farm emphasizes high-quality milk and cheese, sustainable practices, and biodiversity conservation.