Bergerie d'Acremont
- Type
- Farm / Primary Producer
- Location
- Jehonville, Belgium
- Industries
- Livestock farming, Food ingredients & products, Shortening supply chain, Food discovery / recipe apps & experiences, Farm-to-table
- Domains
- Feed, Barley, Plant based primary products, Fruit, Soy, Spelt, Ingredients, Maize
- Technologies
- Processing
About Bergerie d'Acremont
Bergerie d’Acremont is a sheep farm and on-farm dairy in Acremont, in the province of Luxembourg in Wallonia, Belgium. It was founded in 1999 by Peter De Cock, who arrived with a small flock of dairy sheep and later joined by Barbara in 2007. Today, the farm keeps around 250 dairy sheep and turns their milk into a range of cheeses and dairy products. (bergerie-acremont.be)
The company positions itself as a producer of artisanal sheep’s milk products, with an emphasis on local feed, careful animal nutrition, and seasonal production. It also welcomes visitors on site, offers tastings and group meals, and sells products directly during opening hours, which reinforces its farm-to-table identity. (bergerie-acremont.be)
Core Values
- Local and self-sufficient feeding: The farm says it uses local feed and avoids GMOs, soy, maize, and silage for its sheep. When pasture is unavailable, it relies on hay produced on the farm and supplementary feeds chosen to support milk quality. (bergerie-acremont.be)
- Animal welfare and natural grazing: The sheep graze on grass, alfalfa, and clover in season, and the farm has also planted orchards and fodder trees that are used as part of the animals’ environment and feed system. (bergerie-acremont.be)
- Artisanal quality: The company highlights cheesemaking expertise and a product range built around traditional sheep’s milk processing, including long-aged and cave-aged cheeses. (bergerie-acremont.be)
- Seasonality: Production varies according to the seasons and product availability, suggesting a small-scale, flexible approach rather than mass production. (bergerie-acremont.be)
Unique Aspects
- Integrated farm, dairy, and visitor destination: Bergerie d’Acremont combines production with direct on-site sales, guided visits, tastings, and group meals, making the farm itself part of the customer experience. (bergerie-acremont.be)
- Distinctive cheese maturation methods: Several cheeses are matured in unusual settings, including a castle cellar and the Morépire slate quarry, which gives the range a strong local identity. (bergerie-acremont.be)
- Broad use of sheep’s milk: Beyond cheese, the farm turns its milk into desserts, ice cream, and even soap, showing a diversified use of its core raw material. (bergerie-acremont.be)
- Family-run operation with long continuity: The business is run by Peter and Barbara De Cock-Vissenaekens and has been operating since 1999, with a clear family-farm profile. (bergerie-acremont.be)