In his office in the Napollon business zone at the exit of Aubagne, Jean-Jacques Tarpinian watches over the quality and taste of La Fermière’s preparations – 70 in total -, which he personally tests as much as possible with a undisguised pleasure, even if for several years, the success of yogurts and desserts exclusively made with milk from the Alps according to a practice halfway between craftsmanship and industry, has led him to move well beyond Gap, where the former Sodiaal collection and processing site is located, acquired in 2014 to ensure the qualitative and quantitative control of La Fermière’s supplies. “21 million liters are necessary for us in a year and it is important to focus on prod

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