Regional cheese and cream stores Vienne

This 85-hectare farm is run by Emmanuelle and her cousin Arnaud, who raise 160 dairy goats. These affectionate, curious and fragile animals live at the goat farm all year round, in a bright, airy and spacious space. You can watch them being milked every evening at 5.30pm. Fed exclusively with forage grown on the farm (hay, alfalfa, clover), the goats give good milk that makes good cheeses, sold at all stages of ripening: fresh cheeses with faisselle, logs, chabichous, crottins, tomme, goat-box.

The old-fashioned way! It is with her truck that Melanie goes from market to market and from house to house delivering her good raw and organic cow milk! The fifty cows are fed in the family farm with the fodder from the farm. In our containers or in the farm's returnable bottles or buckets, we recover the milk from the day's milking, to be drunk raw or incorporated into our culinary preparations. We rediscover its taste, we rediscover its flavours.

Poitevins will tell you: "For cheeses, go to Jérémie Chosson! For you, the artisan creamer-cheesemaker selects the cream of the cream. In his pretty store where everything is elegantly designed, each cheese, perfectly matured, will be described to you with love. You will find the local ones, all the classics, but also the eccentric ones. Tastes that will make a beefy effect on your plate. Try also the gourmet preparations: gougères, panna cotta, box raclette...

The Joly family's hundred or so cows are pampered daily on this family farm. 446,000 liters of milk are transformed into delicious organic products. Of course, there's the milk, the crème fraîche and the butter, but what the farm is best known for are its delicious raw-milk cheeses and, above all, its rice pudding and chocolate yoghurts. These products can be found at markets, farmers' stores, the farm store and at their big open day on the first Sunday in June.

This little store sells Petitsigne cheeses, made a few kilometers away in Saint-Sauveur. In Bellevue, Christelle and Patrice run the cheese dairy. Goat's and cow's milk are processed on site into delicious cheeses. Here, everything is done by hand, with molding by ladle or by hand to produce logs, pyramids, chabis, faisselles, cendrés, herb cheeses... The store also sells a wide range of local products (honey, artisan apple juice, cookies, wine...)... what a delight!

La Source Bleue Cave is a wine cellar. It offers a meticulous selection of wines, beers and spirits, as well as a showcase of fine cheeses and a selection of teas and coffees. Products can be tasted on site or taken away. Tasting evenings are also organized on a regular basis. For businesses, Source Bleue Cave offers on-site dining, takeaway and delivery services.

In Celle-Lévescault, at the Domaine du Parc farm, thanks to his herd of 300 goats, Jean-Frédéric Granger produces cheeses, in organic farming. There is of course the famous chabichou, the logs, the more or less creamy round, but also the ashy pyramid, the fresh tommes and the cheeses with spices (paprika, parsley-tomato-ciboulette...). He transforms meat into terrines, rillettes, sausage or chorizo, and even produces some goat's milk soaps. He sells his cheeses at the farm and at markets from Wednesday to Sunday.

It was on the family farm in Blanzay that Grégoire began producing cheese... from cows, and it has to be said that in the département, cows are rare. With the milk from his twenty Normandy cows, he makes some amazing organic products. His secret? A natural AB diet for quality milk, plus a dose of madness. Soft, tome, blue, more or less matured, with beer, wine, pepper, herbs, fenugreek, salad or raclette... Grégoire's cheeses are a delight. A must-try!

Hidden away in the woods of Marçay, the farm covers 17 hectares. Since 2007, Stéphane Moreau has been raising over sixty goats of the Poitevine breed. He transforms their milk into delicious cheeses: mothais-sur-feuille, chabichou, chabis more or less fresh depending on the season, pyramids... He also makes terrines, sausages and goat sausages... The products, which he sells on site or via the Clique paysanne, are certified organic. You can talk to him about his practices: the goats, of course, but also biodynamics, eco-building...

On 180 hectares, Nathalie and David raise over 500 Alpine goats. Nathalie is in charge of cheese processing and welcomes you to the store. David is out in the fields with the goats. With the milk, they make fine artisanal cheeses (often awarded medals): mothais-sur-feuille, carré de Couhé, chabichou du Poitou, pyramide, bûche... The two farmers don't stop there: with their meat, they make pâtés, terrines, rillettes and other canned dishes (chili, tajine...). A real treat!

For three decades, the Roux family has been running the Ane Vert farm with 700 goats, 120 dairy cows and 120 sows. Over the years, they have specialised in the production of raw milk goat's cheese in the traditional way. The variations are numerous: chabichou, chabis, faisselle, log, pyramid... but the know-how and the taste are always present. They are sold directly on the family farm or in short circuits via producers' shops and supermarkets.