Moselle.  The Ferme de la Sarre in Wiesviller expands and creates new cheeses

Moselle. The Ferme de la Sarre in Wiesviller expands and creates new cheeses

She cut her teeth on Moselle farms and in 2019 decided to start her own business. Lætitia, 27, and Manuel Wagner, 30, her husband in life and partner in their business.

This content is blocked because you have not accepted cookies and other tracers.

By clicking on ” I accept “cookies and other tracers will be deposited and you will be able to view the content (more information).

By clicking on “I accept all cookies”you authorize the deposit of cookies and other tracers for the storage of your data on our sites and applications for the purpose of personalization and advertising targeting.

You have the possibility to withdraw your consent at any time by consulting our data protection policy.
Manage my choices


La Ferme de la Sarre produces exclusively cow’s milk cheeses. Lætitia took over, in a certain sense, the relay of her parents, farmers of Wiesviller, a village located 12 kilometers from Sarreguemines. “They no longer made milk, but they gave me three hectares of land,” explains the young woman. We breed Holsteins there, but also Brunes des Alpes, now in the majority, because our system matches this hardy breed well,” says Lætitia Wagner.

Shorted

La Ferme de la Sarre has eight head of cattle and does not intend to exceed ten cows. “We want to remain a family establishment,” says the cheesemaker. The spouse manages the hay with the father-in-law on more than 30 hectares of fields. “It’s a natural meadow, but it doesn’t have an organic label. The company will produce, next year according to forecasts, between 60,000 and 70,000 liters of milk a year with two milkings a day, 365 days a year.

“The cows have two months off, smiles Manuel Wagner. The two months during which they give birth. Two will give birth in December. » 55% of the juveniles are males who are mostly resold for fattening.

A brand new laboratory

Since their installation, the dairy has gained momentum, especially through word of mouth. “We have been organized to sell the cheeses in the garage at home. Then we decided to expand,” Lætitia Wagner says. era of clay. Today we have our workshop there, our refining refrigerators and the 100 m² warehouse. »

This content is blocked because you have not accepted cookies and other tracers.

By clicking on ” I accept “cookies and other tracers will be deposited and you will be able to view the content (more information).

By clicking on “I accept all cookies”you authorize the deposit of cookies and other tracers for the storage of your data on our sites and applications for the purpose of personalization and advertising targeting.

You have the possibility to withdraw your consent at any time by consulting our data protection policy.
Manage my choices


All cheeses are produced immediately after milking, on the same day. Raw milk products are pressed or soft. “We offer various tomme, simple or seasoned fresh cheeses, ricotta, but also munster, called Sarrois”, specifies the cheesemaker. Currently, the couple is testing a small camembert. “Let’s try with three weeks of maturation. We’ll see what happens…” Next challenge: to launch a mozzarella that is currently attracting consumers.

Find us on

and on our mobile app

The new location has a shop with cheeses, but also local products from other colleagues.  Photo RL /Aude FAYOLLE-SCHWARTZ

A shop open from Wednesday to Saturday

Lætitia and Manuel Wagner designed their new business in a single space: the laboratory, the ripening rooms and the shop. It is open from Wednesday to Friday from 9:00 to 12:00 and from 15:00 to 19:00; and Saturday from 9:00 to 12:00 “We have some resellers of our products: restaurants such as Le Petit Thierry in Sarreguemines, the Laluet butcher’s shop in Kalhausen or Jardi’nat in Diemeringen; 80% of production takes place through direct sales. No supermarkets, but we participate in farmers’ markets, like the one in Sarreguemines last October”, indicates Manuel Wagner. But also in Saint-Avold, Volmunster or in neighboring Germany. “Our clientele is quite local, but we have people who come back after discovering us at the market. Feedback is good. »

Leave a Reply

Your email address will not be published. Required fields are marked *