Regional cheese and cream stores Cantal

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A cellar of... cheeses ! At the Cave de Salers, we explain to you all the secrets of a good cheese, the one that a few producers have been making for centuries. The worthy heirs of the buronniers of yesteryear ripen more than a thousand cheeses here. They watch over them so that, during 3 to 18 months, the aromas develop under the golden rind. A visit that will whet your appetite with a tasting of 3 Salers cheeses on the slate. Try to find the aromas! And if you want to try to make an aligot at home, don't hesitate to ask them for advice!

The Fromagerie Morin is located in the Marché aux fromages, temple of good eating since 1920. You can find cheeses from the Auvergne, but also from other departments in France. The shop also sells gourmet products from the region: charcuterie, croquants and other local specialities, such as Patranque, an old recipe that the Morin family has brought up to date. Fromagerie Morin has other outlets in the town: from the Marmiers shopping centre to the Provencal Market. The establishment is present on about fifteen markets

In this shop you will find cheeses from the Auvergne: cantal, salers, bleu d'Auvergne, fourme d'Ambert and saint-nectaire, but also many others. Also for sale on the shelves: the famous tripoux and the speciality cured meats and charcuterie of the three houses: Cayrolais, Roquet and Thoumieux. We do not hesitate to let you taste the cheeses and to present them to you if you are a novice in the matter. The cheeses are cut on the magnificent marble work surface. A precious address for wine and cheese lovers.

This online sale site is dedicated to the cheeses of Auvergne. Here you find salers, Cantal in all its versions, the saint-nectaire, the d of Ambert, the blue of Auvergne and other cheeses of country which, without being AOC, are still delicious, including cheeses in goat milk, fresh tomme and various cheese trays.

In the 1990s, several cooperatives in Planèze de Saint-Flour and Pierrefortais merged. The objective of the members was to modernise their production tools and to add value to their products. The cantal haut herbage, the flagship of the cooperative, is a perfect example of this. The cows are fed grass and hay. The raw milk is processed within 24 hours after milking. It is matured for 120 days in a cellar in an old railway tunnel.

The factory located in Châtaigneraie is an ultra-modern production tool. A guided tour along a glass corridor is offered to you, through the different production and maturing workshops. Your guide will share with you his passion for this place where the cheese takes shape. The tour ends with a tasting of the products made on site, including the five Auvergne PDO cheeses. Coming from the Route Nationale 122, turn right at the entrance of the village.

Nicole and André welcome you to their farm in Margeride to share with you their passion as breeders and cheese makers. After a visit to the Cheese Farm, you'll be almost incollable on how cheese is made! An exhibition of old farm equipment will complete your knowledge. In the shop, the blue cheese of Margeride rubs shoulders with the cantal, the saint-nectaire, the fourme d'Ambert, and farm or regional products. It is essential to inquire beforehand about the possibilities of visit. A nice address to have a good time.

The Crèmerie des Lacs is located in the shopping street of Saint-Flour. The owner is the daughter of farmers and cheese producers. She knows what she is talking about! The Sanflorains buy their cheeses and local products there. The range is very large with of course the AOP of Auvergne: cantal, salers, saint-nectaire and blue. Don't hesitate to ask for cantal in between. But you will also find delicious mountain tomes or goat cheese. A beautiful store that promotes local know-how.

Fromagerie de Saint-Flour is part of Fromageries Occitanes, which operates in the Massif Central and the Pyrenees. One of the town's biggest employers, the Saint-Flour plant produces only blue-veined cheeses, i.e., blue cheeses such as the AOP fourme d'Ambert or its house specialty, the creamy bleu de Saint-Flour. All these products, as well as the company's full range of cheeses, can be found on site in the factory store.

The Gandilhon et fils farm has existed since 1982. We are at the foot of the Puy Mary, where the cows seem happy. In the shop you can find the products of the farm: farm cantal or salers, but also many regional cheeses like saint-nectaire, blue of Auvergne, fourme, ewe or tome of mountain, without forgetting the fresh tome to make the truffade because it is necessary to know how to choose the good maturation to prepare the famous regional dish so appreciated. The shop also offers charcuterie produced in the valley.

The Charrade family business specialises in the maturing of cantal, salers and saint-nectaire cheese.

Marie-Thérèse and Bernard Maronne won three medals at the Concours Général Agricole in Paris for their work. At the Chavaroche farm, between Cheylade and Le Claux, the couple produces a real cheese platter with cantal, salers, saint-nectaire and blue cheese. all palates will be satisfied with soft, creamy cheeses, with a slight taste of wild licorice or hazelnut. The direct sale is also done on some markets of the region. Marie-Thérèse knows how to talk about her products, but also about her beautiful valley for a nice meeting.

L'Eleveur Occitan was born in 1994 from the desire of milk producers spread over three departments (Cantal, Lot and Aveyron) to promote their products and maintain their farms in the area. Today there are about forty of them producing, transforming, maturing and marketing cow's and buffalo's milk and various standard formulas or under quality signs (PDO, organic). They share the same values of respect for people, animals, the environment and product quality. It's well worth a visit!

If you'd like to taste authentic Cantalien cheeses, the dairy cooperative has been a sure bet since 1938. Firmly rooted in the region and supported by 22 producers, its milk, produced under the Cantal PDO protected designation of origin, is a blend of the basaltic terroir of the Planèze and that of the banks of the Truyère. You'll find all Auvergne cheeses, milk, yoghurts in the fresh section, and local produce from the region.

Le Buron de Fages is a traditional farm located near the village of Salers, which gave its name to the emblematic AOC cheese. The farm specializes in the traditional processing of livestock products. It grows its own crops to ensure a healthy diet for its animals. The farm produces a wide range of typical regional products, including cantal and salers cheeses and other dairy products, charcuterie and preserves, which you can buy in the store.