Regional cheese and cream stores Ariège

Jealously hidden away in the Couserans valley, the "Le Moulis" cheese dairy still matures its cheeses the old-fashioned way. Moulis is a pressed cow's milk tomme with a distinctive nutmeg-colored rind. Its uncooked paste is supple and creamy. Aged between 8 and 10 weeks, it is brushed several times a week to bring out all its aromas. The cheese dairy also offers Moulis made from goat's or ewe's milk. On-line cheese sales. Recipe ideas on the website: the Ventrèche burger!

The making of the "rogallais", a cheese made from cow, sheep or goat milk, but also from a clever mixture of the three milks, has been handed down from father to son for five generations, or should we say daughter, because now Marie-Lise Coumes is in charge. In front of the production room, the secrets of the work of the milk will be revealed to you. You will see the maturing cellar, only seen from the outside. Don't leave without a good piece of this production: goat's cheese, cow's cheese, sheep's cheese, or a good churned butter.

Anne and Clément Rouzaud run this creamery located in the centre of Saint-Girons. You will find there delicious cheeses, to buy individually or in trays. You will inevitably succumb to the delicate taste of a truffled brillat-savarin, a pont-l'évêque, a livarot or a praz-vechin made from raw milk. You will discover original home-made blends, such as Brie de Meaux with walnuts or this surprising and succulent little fiancé from the Pyrenees married with cocoa. You will also find farm yoghurts and bottles of wine to match with the cheeses.

Bethmale, small Bethmale, Cosso, Toudeille, raclette cheeses... These are names that will excite the taste buds of smart gourmets. These cheeses are made from raw cow's milk and pasteurized ewe's or goat's milk from Ariège and particularly from Couserans. The maturing process lasts from 4 to 16 weeks. Sylvie Domenc, since she is 20 years old, is at the head of the cheese dairy and benefits from a solid know-how resulting from a long family tradition of cheese makers.

This Benedictine abbey was built in 1992 and hosts nuns who propose you to discover their productions and their creations. These women have dedicated their lives to their religion but they have not isolated themselves from earthly life. You will be able to buy on the spot or to meet them on the markets of Ariège and in some stores, cheeses (tomes) resulting from their farm and their breeding, pastries, jams, butter, honey, gingerbread...

Located on the Col de Py, Nicolas and Carine produce a wide variety of dairy preparations from their goats. They have almost a hundred of them. Here you'll find whole raw goat's milk, yoghurts, fromage frais and delicious faisselle. Treat yourself to one (or more) of the many cheeses with original names, imbued with flavor and humor: le p'tit jeune, la briqu'ette (biquette), brie'bique, etc. Here, we've chosen to follow nature's cycles, so cheeses will only be available when they're born. Online sales.