Regional cheese and cream stores Lozère

Meat and cheese selected from the same breeders in the region for more than thirty years, homemade pork specialties and a wide range of prepared dishes: this is the winning and authentic recipe of the Martin butcher shop. Chantal, Gilbert Martin and their son work as closely as possible to tradition. They cut up the animals and transform them to give them the best: sausage in oil, ham, fricandeau, smoked duck breast, meat... Open: a cheese corner with small local goats. Every day, an appetizing delicatessen section, including the gratin, with potatoes, chestnuts and fricandeau, a must.

You can buy our raw-milk ewe's milk tomme directly from the cheese dairy, just a few hundred meters from the village square. At the back of the building, you'll be greeted with a big smile and sold this cheese, made and matured on site, after you've tasted it. Bronze medal winner at the Sud de France cheese competition, it's fruity, long on the palate and deserves a glass of red to accompany it, but you have to drive... It can be found in supermarkets along the A75.

Since its beginnings in 1924, the Benoît Chapert company has been drinking cow's milk on the green pastures of the Margeride, to make tasty, top-of-the-range cheeses: Aubrac, fresh Tome Aligot, Grandma's Tome and the famous Bleu d'Aumont. Home-made products that have amply contributed to the reputation of this Lozerian cheese dairy, which also offers local products and a particularly appreciated butter on its shelves.

This cooperative which stretches between the north of Lozère and Cantal provides dairy product lovers with a quality farm butter and several types of cheese: a raw milk tomme, a small shepherd's cheese (Le Berger de Lozère) and small blue cheeses made from cow's milk (la Fourmette Douce Bleue) or sheep's milk. So many specialties that deserve to be tasted, especially since they are often rewarded in agricultural competitions.

The cooperative was born 60 years ago out of a desire to produce goat's milk and to pool their resources to transform it. In the Cevennes, goat cheese is king and the cooperative wishes to promote it by combining transmission, quality and economic performance. The milk is collected within a radius of 50 km and many caterers, cheese makers and restaurant owners in the region use La Fromagerie des Cévennes for their business.

For almost 75 years, from milk collection to sales, the Rissoan dairy has managed every stage in the cheese-making process. The milk comes from 22 farms located no more than 40 km from the dairy. Cow's, goat's and sheep's milk, 22 different products are offered in the store: several types of blue cheese, fourmes and of course tommes and tommettes, as well as an ancestral cheese, Petit Risso, invented by the founders of the dairy. To find the store, head north out of the village and you won't miss its colorful storefront!

Along the main road, just before entering Bagnols-les-Bains from Mende, the direct sales boutique adjoining the cheese-making workshop sells cow's tommes and tasty goat's cheeses, with several levels of ripening to appreciate their evolution. Both can be found on the platters of some of Lozère's finest restaurants. Their artisans can also be found on the night markets of Bagnols, alongside the daily work carried out on the farm and in the cheese dairy.

The GAEC Le Lévéjac raises ewes on the Causse de Sauveterre. Their milk, intended for the industry of the roquefort until the end of the years 1990, is today transformed directly on the exploitation in the workshop of cheese making of the farmers. The GAEC du Lévéjac elaborates its pure ewe's milk cheese by dint of its craft, according to ancestral methods, with a lot of love. Its Lévéjac with a bloomy rind protects a soft paste, with an ideal soft texture. It is on sale at the farm (by appointment) and in many local shops.