Regional cheese and cream stores Loiret

Refined ripening and sought-after varieties are the two mainstays of Cave Ô Fromages. A warm welcome in a cave-like setting, ideal for cheeses. See Livarot, Perail, Tomme aux fleurs, Fourme de Montbrison, Munster, Crottin de Chavignol, Gabetiou, Gouda à la truffe, so many names that make the palate salivate. Wouldn't it be superfluous to point out that love of a job well done is the key to this extraordinary department? In any case, Florence is hard at work, and we're delighted! Exceptional.

Finding a cheesemaker who still makes his own butter (no pun intended!) is becoming a rarity. De L'Étable à la Tableproduces mild and semi-salted churn butter. A fine range of goat's cheeses, with a good thirty varieties from the region, takes pride of place on the stall, along with a series of tommes from various regions. Other farmhouse cheeses from France, Switzerland and Holland are also present, a tribute to any self-respecting cheesemaker. It's a beautiful, reconciling ensemble for neophytes and connoisseurs alike.

Corinne and Jean-Marie Vecten's 120 dairy ewes graze from April to November, in the summer months, and are fed alfalfa, cereals and other peas produced on the farm in winter. Their milking takes place from February to October, after lambing in January, in the sheepfold. Their raw milk is transformed into cheese on the farm: the brebier, a lactic paste of the crottin type, the blason d'Orléans, a soft paste, and the capétieux, a pressed paste.