A family-run business based between Lozère and Aveyron, Ferme du Causse has been processing exclusively organic sheep’s milk since 2008 under the Tradi-Bergère brand.
Published on Aug 20,2026 at 9:24 AM | Updated on Aug 20,2026 at 3:08 PM

Met at the 2026 Cheese and Dairy Products Show, its founder Christian Delon unveiled a major milestone: the launch of a complete range of cheeses, including Pérail, which has recently been awarded PGI status.


A family venture founded in 2008 on the Grands Causses

The story of the Ferme du Causse begins with the on-farm processing of milk from the GAEC Delon. “La Ferme du Causse is a small family business run by the Delon family, which started operations in 2008, initially by processing sheep’s milk on the farm to produce ultra-fresh cheeses,” explains Christian Delon. “We process only organic sheep’s milk, and we have a fairly well-known brand called Tradi-Bergère. For the past 18 years, 95 per cent of our produce has been distributed through the organic retail network.”

The business has since expanded, whilst remaining true to its core values. “Today, we also process milk collected from neighboring farms, so I handle the collection myself,” explains the founder. “We have a set of specifications that our producers adhere to, notably no silage in the ewes’ feed, regular collection, and we only process fresh milk that is collected at most every 48 hours.”

Pyramid display of Le Herbos farmhouse yogurts, made in Touraine, France.

Multi-award-winning sheep’s milk yoghurts

Christian Delon’s pride is reflected in how far the business has come and the accolades it has received. “We are already very proud of how far we’ve come, given that we started from scratch in 2008. Today, we process between 700,000 and 800,000 litres of ultra-fresh milk, having won 18 medals at the Concours Général Agricole, plus further medals at the Lyon International Cheese and Dairy Products Competition.”

The Pérail PGI, the flagship of a new range of cheeses

The 2026 edition marked a turning point for the Aveyron-based company. “This year is a bit special, as we’ve just finished building our cheese-making facility, and we’re expanding our range with a whole range of sheep’s-milk cheeses, including Pérail,” announces Christian Delon. “We are within the boundaries of the Pérail PGI, which has recently been recognised. We also have a range of soft-textured and pressed cheeses, tommes, cheese sold by weight, and self-service cheese, all made with locally sourced organic milk.”

This development is in line with trends across the entire sector: the Pérail designation was officially registered as a Protected Geographical Indication by the European Commission on 26 May 2025, according to the INAO. This soft cheese, made exclusively from whole milk from Lacaune sheep, is produced in an area spanning the departments of Aveyron, Lozère, Tarn, Hérault and Gard, according to the official Pérail PGI specification.
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The trade show, a natural launch pad

For this launch, the choice of the Paris event was an obvious one. “The Cheese and Dairy Products Show is, in a way, the place to be if you want to promote your products. It’s where all the cheese professionals will be gathering,” explains Christian Delon. “This morning, we’ve already met with shops and distributors who’ve been able to taste our products first-hand. It’s really the launchpad for this new range of cheeses. Having visited it several times before, for me it was the ideal place to be for this launch. ”

In June 2026, the 19th edition of the show brought together 270 exhibitors and 7,600 visitors at Paris Expo Porte de Versailles, offering producers and affineurs such as Ferme du Causse direct access to cheese retailers, wholesalers and buyers from the high-street retail sector. Join us from 11 to 13 June 2028 for the 20th edition of the Cheese and Dairy Products Show at Paris Expo Porte de Versailles.
crowd at the cheese and dairy products show
Visit the show Exhibit at the show