Regional cheese and cream stores Hérault

This pretty little Palavasian address, part cheese shop, part crèmerie and part charcuterie, delights both locals and holidaymakers in search of good local produce. On the stalls, you'll find cheeses from the area and beyond, made by producers and maturers according to the season, as well as dry sausage, chorizo, chiffonnade, brousse, spit-roasted cake... High-quality products, carefully selected, to enhance aperitifs and end meals.

The discreet store doesn't attract much attention, but we immediately knew it was a good address! The stars here are charcuterie and Lacaune cheeses, accompanied by delicious prepared dishes such as stuffed mini peppers, homemade tapenade and ratatouille. There are also hams, honey-melted ribs and free-range chickens with tender flesh and crispy skin, plus a fine selection of wines. For added convenience, delicious sandwiches are available to enjoy on the terrace or on the beach.

This store invites gourmets to discover its impressive range of cheeses in the Halles Castellane. Present every day, the store highlights more than 140 fresh or matured cheeses, farmhouse and artisanal, as well as a variety of fresh products (raw cream, faisselle, farm yogurt...). Marine and Marion are great guides in the middle of all these flavors. In their shop window, they celebrate the small producers of the region and respect the seasonality, additional reasons to fall under their charm.

Oh what a great find! In her refined store, Marie-Anne welcomes gourmets with a smile. The eyes in the windows, one hesitates among hundreds of cheeses which make the beautiful part of the raw milk. Cow, ewe, creamy, soft, truffled... We discover local delicacies but not only and we melt on the passage on a lump of butter. Who says that cheese is before dessert? You can also find apple and Saint-Félicien pie, fiadone, Chaource pie, pears, honey and nuts... Shelves of delicatessen come to complete the stalls.

Les Fromages du Salagou is a small operation located just 15 km from the famous lake. José Reinoso, winner of the 2015 Hérault Gourmand competition in the ripened cheese category, aims to create the best possible cheese by hand, without mechanization. The company works with a rigorous selection of dairy producers. The flagship product is Tommette de Brebis, matured for three months in a cellar, regularly turned and rubbed. The milk used comes exclusively from a producer of Larzac ewes.

His specialty to François is the refined ". A friend of good taste, farmer tartar chevrier, he proudly elevates his biquettes on the hillsides of Languedoc, a few kilometres from Bédarieux and Béziers. Like a poet, he tells his goat cheese and his country with his words to him… a pleasure to meet such a character and to taste his little treasures of cheese. He wander on the markets, but wouldn't hesitate to call him to buy directly at home, on the farm.

Christian Briera's counter contains small cheese marvels: The. of the high cantons to the pélardons of the Cevennes, the salers, the old ou or the Parmesan cheese, make it all envy. Behind these wonderful cheeses, you have an impressive choice of jams and chutneys all of which are of course artisanaux, which can be married at leisure with the farmers cheeses or poultry that Selvo proposes. They are selected with the utmost care and the house makes a point of offering us a wide choice. Christian Briera also puts water in his mouth with his home-made candied. A good address rich in quality products.

Three generations have been chosen that this House selects and proposes what France has better in terms of cheese: camembert to the shady, fermier sheep, roquefort, tome of cows, Livarot, Rocamadour… A nice stall at the Halles and wise advice, great kindness in the service and you are packed for fabulous cheese trays!

La Poterie de la Flayssière is a pottery workshop located in Joncels, Hérault. Run by Fernando Gonzalez Urrejola, a ceramist specializing in stoneware and porcelain, the workshop offers a wide range of ceramic pots and objects. Fernando, originally from the Basque country, trained in pottery in Germany and Spain before settling in Joncels in 1985. His work is in the tradition of high-temperature firing, using stoneware and porcelain clays and lead-free glazes. The objects produced by Poterie de la Flayssière are mainly everyday objects and decorative vases, characterized by their simplicity and sincerity.