Regional cheese and cream stores Puy-De-Dôme

The cheese shop is a reference in downtown. Kindness, discretion and sound advice are their watchwords! Let yourself be surprised by the cheeses selected by Olivier the owner, valuing the maturing, the farm products and the raw milk. Don't hesitate to compose your own cheese platter. The place also has a rich wine cellar with affordable prices. Taste on the spot a platter of about ten cheeses, accompanied by fresh or dried fruits and small vegetables to crunch: the ideal to share a beautiful moment between friends.

If the diversity of local products found there (honey, sausage, lentils, eggs, craft beer, etc.) could allow us to qualify this cheese shop as a grocery store, it is indeed the cheese that is at the centre of attention and for good reason. Lizette has been working with cheese since she was 16 years old and she knows her stuff. Her advice is accurate and valuable, her explanations are clear and she never hesitates to offer a little tasting. Her good humour is a pleasure to see and her cheeses, coming directly from local producers, are delicious.

At the foot of the Puy de Dôme, you'll find an area dedicated to the region's products, with large stalls of Auvergne cheeses, as well as a vast selection of wines, beers, spirits, confectionery, cured meats, crafts, books... Saint-nectaire is matured on site in the cellar (AOP Auvergne cheese). Charcuterie and cheese platters are also available to order. Ample parking and prices no higher than those charged by supermarkets make this a stopover of choice.

Bleu de Laqueuille, salers, cantal, saint-nectaire, gaperon... Auvergne cheeses are numerous here, but they are not alone! You can compose a real varied platter, with quality products thanks to Eric who takes care to select the producers and refiners. The trip to Auvergne continues in the store, in the grocery store, where you can find with pleasure green lentils from Le Puy, artisanal flour, jams, sweets and even artisanal beers. Quality is also found in the welcome and advice.

Specialized in blue-veined cheese, the dairy is the second largest manufacturer of Fourme d'Ambert and the third largest of Bleu d'Auvergne. Most of its production is made from pasteurized cow's milk, with specific ranges such as Bleu de Laqueuille, La Mémée, Bleu des Causses, etc. The company makes raw milk cheeses in a separate production facility. In constant evolution, La Mémée now has a commercial website.

It's hard to beat the selection, as Le Buron sets the bar very high with an impressive variety of cheeses. Fred, the owner, unearths cheeses created deep in the mountains, with the flavors of the pastures. He also finds the best cheeses from elsewhere. He reinvents them by adorning them with truffles, like Saint-Nectaire, Brillat-Savarin or Brie de Meaux. New products arrive daily. Its fresh tome cheese can be used to prepare historic truffles. Le Buron also offers a range of delicatessen products.

A typical establishment in which to shop and bring home gourmet souvenirs. An impressive selection of farmhouse cheeses from Auvergne, creamery, cold cuts including the famous Salaisons du Sancy, artisanal beers from Sancy, red, white and rosé Côtes d'Auvergne, syrups, fruit jellies, cooked dishes in jars, gentian tea... The quality of the products and the kindness of the welcome is such that regular holidaymakers place orders and have their cheeses and cured meats sent to their homes by post.

The Guillaume family has been maturing cheese for four generations. The story begins in 1924 with Marcel and his wife Léonie who decided to use four old wine cellars for maturing their cheeses. The house, modernized by their grandson Sébastien and recently by his daughters, now supplies some of the most renowned Parisian gourmets and cheese makers. Saint-nectaire, Pavin, their speciality with an orange rind, and other cheeses are made on the farm, before being matured in the natural cellars, the time to develop all their aromas.

Since 2003, Ambert has been twinned with the Italian town of Gorgonzola. Philippe Seigneur, a passionate cheesemonger, has been making annual trips to Italy, bringing back typical cheeses, but also ham, gnocchi and real mozzarella, among other delicacies. The store presents a unique showcase, featuring the five PDO cheeses of Auvergne, as well as other regional cheeses and various locally produced delicacies, among the Italian products that Philippe will know how to present to you.

By combining tradition and modernity, the Crèmerie Coste is a place as we like it. The store is bright. Its stalls are filled with tasty cheeses from the region. The stars of the cheese shop are the cantal, the bleu d'Auvergne, the farmhouse saint-nectaire, the traditional salers... Other specialties highlight the regional know-how: Gaperon, Lavort, Pavin, Grand Murol, Comtesse de Vichy, fresh goat cheese from Orcival. Beautiful garnished platters can be composed. You can also find in the cheese shop wines and cold cuts for a nice aperitif.

The stall of the cheese shop can't leave anyone indifferent. The choice is large, and really makes us travel. In addition to the quality of the products offered, what really distinguishes this address is Paddy Kamdjom, the cheesemaker. He knows all the cheeses on his fingertips. He knows how to advise everyone, he even manages to make the most recalcitrant eat and love goat cheese. And for good reason, before opening his own cheese shop, Paddy Kamdjom trained as a cheese maker in Lyon and worked with renowned cheese makers in Paris and Chamalières. So, follow his advice to create your next cheese platter.

It is here that Angélique and Eric Chavanon raise about sixty alpine goats and about twenty pretty Jersiais cows. All the milk is processed directly on the farm to produce good farm cheeses. Just like their pressed goat cheese, their pressed Combrailles cheese is well known in the region! The amateurs will also appreciate their cow's tomme as well as the goat's tomme in dry and semi-dry. In addition to the sale at the farm, the domain is present on the markets of Saint-Eloy-les-Mines, Menat and Saint-Gervais d'Auvergne.

The ideal place to fill up on good local products. The goal here is to make discover the culinary wealth of the Auvergne region, including of course the PDO cheeses. You will also find a wide range of artisanal jams, Fanette's Delights, the cookies of the Atelier Auvergnat, Desprat beers, emblematic wines and liqueurs of the region and of course a lot of cheeses and charcuterie. The team can even prepare gourmet gift baskets for you. In the summer, the cheese shop comes to the campings for a tasting.

Saint-nectaire, murol, cantal... : all the cheeses of Auvergne are represented in this small shop. You don't know what to choose? Ask for advice! Depending on your taste, you will be directed to a particular type of cheese. In the shelves, you will find quality cheeses, but not only! Here, all regional products are honoured. The shelves proudly display the different wines of Auvergne, the baskets are filled with delicatessen, biscuits of all kinds ... all made in Auvergne of course.

Bleu d'Auvergne, cantal, saint-nectaire: a hundred or so cheeses take pride of place in this pleasant cheese shop. They are carefully selected by Annie and Patrick Channeboux. In direct contact with the producers, they ensure optimum quality. Not sure which cheese to choose? Don't hesitate to ask, their advice is invaluable. Platters for aperitifs or raclette are prepared by Annie. A delicatessen completes the offer. Here again, products are carefully selected.

It is on the high plateaus of the Cézallier that Justine and Bastien's herd of about sixty goats roams. From the end of May to the beginning of November, they graze on the cirque of Artoux. Milking is done on site, outside. The couple makes their own organic goat's milk products: crottins, pyramids, goat's tomes, white cheeses, faisselles and plain or fruit yogurts. In addition to direct sales at the farm, Bichette Etc is present at the Brioude market and in several local sales outlets (see the website).

At an altitude of 110 meters in the neighboring town of Saint-Alyre-ès-Montagne, the Ferme du Fayet produces milk that it transforms into Saint-Nectaire fermier AOP cheeses. The cheese making process begins right after milking: the milk is curdled, the tomme drained and then molded. Then the cheese is pressed for 10 hours before being matured for 4 to 6 weeks. Good to know: the price is much more interesting than in a cheese factory! You can also find the Ferme du Fayet at the Saint-Germain-Lembron market on Thursdays at the end of the afternoon.

Auvergne is home to five treasures with very different characters: its Appellation d'Origine Protégée (AOP) cheeses, Cantal, Saint-Nectaire, Fourme d'Ambert, Bleu d'Auvergne and Salers. Behind them, milk producers, dairies, affineurs and an association are at the helm. A 36-stop signposted trail in the Cantal and Puy-de-Dôme regions to discover cheese-making techniques and the natural meadows that guarantee their unique taste

This cheese dairy has been in existence since 1961, when the Houlbert family took it over. The choice is vast: creamy Saint-Nectaire, blue-veined Fourme, thick-rind Cantal, tangy Gaperon, goat's cheese in all its forms... Some cheeses mature in the crèmerie's cellars. Always in search of innovation, the dairy created its own cheese: l'Yssoirien, made from pasteurized cow's milk. Since then, it has been prepared in a variety of recipes. In the evening, you can enjoy a delicious fondue (max. 10 people).

Eugénie Schaff's goats graze peacefully in the quiet of Sigères. Their milk is used to make a range of cheeses: pyramid and brick cheeses, cabri, plain or flavored fresh goat's cheese... The choice is wide. The farm follows the rhythm of the seasons and, of course, of the animals. From January to early April, cheese-making is suspended, as the goats are no longer lactating. The goats rest and give birth to their kids. An ideal opportunity to meet these endearing animals and chat with the producer.