Regional cheese and cream stores Calvados

With over 150 farmhouse cheeses, most of them made from raw milk, this delicious shop is a real treat for the taste buds. French terroir is well represented, but not exclusively. It even manages to unite Normandy and England on its shelves with its selection of English and Norman cheeses. How could it be otherwise when you're located on Rue Guillaume le Conquérant? And for the past year, the Norman identity has been further reinforced in this beautiful boutique, with a beautiful space totally dedicated to cider and Calvados.

This cheese shop needs no introduction! after 50 years (54 in fact), the current owners have been offering us a real treat for the eyes and taste buds for 10 years: the scent of the store soon awakens our stomachs! Cheeses, charcuterie, free-range poultry, creamery and game! With its maturing cellar and quality partnerships, the boutique has everything it takes to satisfy food lovers. Platter to order, superb game-based recipes (boudiou le lapin chasseur...). Authentic, local, only the best!

Always so much craze for these Baratineurs! Catering service at noon, aperitif on Friday and Saturday, brunch on Sunday... For the rest, you will find good home-made butter, milk, fresh cream, faisselles... from local productions and tempting cheeses! Without forgetting the delicatessen and the trendy products and especially, of the season. All washed down with cider or a local beer on the terrace. No churning here, but churning!

Created in 1910 in the heart of the Auge region, with the emblematic Livarot cheese as its flagship product, this cheese factory has remained a family business for a long time. Eugène, Bernard, Thierry, three generations of Graindorge and a name inseparable from the AOC. In 2016, the group was sold to Lactalis, which maintained the identity and value of the company. The Cheese Village invites you to an audio-guided tour (recommended in the morning) of the cheese factory and its workshops through a corridor of glass galleries with tasting.

You're bound to be familiar with Maison Jort cheeses, among the oldest traditional cheesemakers in the Pays d'Auge. Winner of the 2015 Gold Medal at the Concours Général Agricole, the Jort brand has been setting the standard since 1888. Passion, know-how and tradition are the ingredients of its "Camembert de Normandie" PDO. Every day, milk is collected from local producers who share the same commitment to making this raw-milk, ladle-molded Camembert. Tasting recommended at the Saint-Pierre-en-Auge boutique!

At La Moissonnière, we reserve for you the fervaques, the latest of the cheeses that will be a sign of growing success. Its recipe with raw whole milk has been refined by Carole and Olivier. The couple, installed since 2011, also keeps the Pont-l'évêque AOC-AOP (produced since 1946) and the Pavé d'Auge from their predecessors. The visit is an opportunity to discover some manufacturing secrets. A life-size lesson where you can see the milk being transformed into cheese from the cow's udder to the cheese mat where, washed with water and roucou, the fervaques take on their orange colour.

Not easy to find if you're not careful. La Fromagerie d'Annabelle is tucked away down the street. The store's window is as tempting as the cheese is good. Yum! The aroma of cheese immediately tells you that maturing is everywhere here! Annabelle, who works with her sister, fell in love with cream (fresh) and cheese (raw milk) during her apprenticeship with a leading Parisian cheesemaker and at the markets. She knows what she's talking about, and she's in love with it. Who'd have thought it? Her store is probably the first cheese shop in Pont-l'Evêque. What a feat! Cheese is like fruit: it has its seasons and can't be at its best at any time of year. That's why she makes her trays according to their origin and maturation. Each week has its own selection. The princes of Normandy rub shoulders with their cousins from the North, Centre, East and South. This is an address that smacks of sincerity, simplicity and good produce.

How we love to find a beautiful traditional farm like this one, just off the beaten track. You'll be proud to take home a farmhouse PDO Pont-l'Évêque. Thank you, Sabine and Gilbert! The duo, who have been raising forage-fed dairy cows on their farm since 2004, transform the milk of their protégés into fresh products: crème crue, butter, fromage blanc fermier, faisselle and whole-milk yoghurts. Winners of numerous medals at the Concours Général Agricole, the couple have expanded their range over the years. The whole Pays d'Auge served up on a platter!

Five kilometers from Beaumont-en-Auge, in Bourgeauville, Caroline and Thierry represent the fourth generation of Pont-l'évêque producers from the Martin farm. To obtain a high quality raw milk cheese, there is a lot of work. Care of the sixty dairy cows, milking at 7am and 6pm, manual and artisanal cheese making... Without forgetting the very precise specifications for the PDO. A work rewarded by the prize of the golden pont-l'évêque from 2014 to 2021, during the famous cheese festival which takes place in... Pont-l'Évêque!

For the amateurs of ewe's milk cheese, it is the perfect occasion to meet this couple settled on the heights of Clécy! Nicolas takes care of the animals while Yolaine transforms the milk after milking. Tomme, fresh cheeses, yoghurts, faisselles and ewe's milk ice cream (plain, yoghurt and pistachio)... Lactose allergic people have no more excuses. Beautiful delicacies sold on the spot and that you will find on the good tables (of hosts) of the area.