Regional cheese and cream stores Lot

La Borie d'Imbert immerses you in the rural heritage of the Lot. Nothing is missing in this carefully restored place to understand the agricultural world: animations, demonstration of pig and goat breeding, participation in the milking of goats (from 5pm to 7pm), sale of cheeses from the farm and local products. During the season, you can make your own picnic basket with the products sold in the shop. The visit of the farm is free and gives you access to all the stages of production.

Damien Marty is a cheese maturer, heir to the know-how of his father, Patrick. He works with about forty producers from all regions. Farm and artisanal productions with raw milk. The shop offers, over the seasons, 350 matured or fresh cheeses. Almost the entire French cheese platter! Of course, you will find a wide range of cheeses from the Lot and a home-made production of Brie with Tuber Melanosporum Truffle. You can also buy raw milk and of course fresh cream. A cheese reference in Cahors!

The Gouraud family raises a herd of 250 goats just outside Vaylats. Father and son produce farmhouse Rocamadour PDO cheeses that are as fragrant, smooth and creamy as you could wish for! You can buy them direct (the best way to see for yourself the work done on site) or order them by telephone. Mas de Raounel products can also be found at the Lalbenque market on Saturday mornings and in a number of local stores. Sleep on the farm in the gîte with 2 bedrooms, living room, kitchen and shower room, and enjoy the swimming pool!

Close to Saint-Cirq-Lapopie, La Ferme de Létou raises Alpine goats in the open air in the middle of a green forest for the production of Rocamadour cheese. The Valette family invites you to come and take a tour of the farm, and to attend the milking at 6pm. You will be able to visit the cheese factory, where you will be able to discover all the stages of production, but also all the delights produced on the spot and proposed in the store: AOP Rocamadour, fresh cheese with spices or fruits but also yoghurt with goat's milk and faisselle.

In 1996, the very special Lotois "pure goat" cheese joined the "club" of AOCs (Appellations d'Origine Contrôlée), and then became an AOP (protected designation of origin). The small palets made exclusively from whole raw milk are in fact one of the gastronomic prides of the Lot. Melting texture. 16,000 goats reared. 30 million rocamadours produced per year. The appellation area is based in the Lot, but includes a few neighbouring areas in the Dordogne and Aveyron, in particular.