Regional cheese and cream stores Alpes-De-Haute-Provence

Founded in 1949, the Ubaye Valley Dairy Cooperative was created to promote traditional mountain cheese-making know-how. Currently the cooperative has 2 sites with a point of sale to individuals: the headquarters in Barcelonnette where dry cheeses are made, and La Bréole for fresh cheeses and yoghurts. Today, it groups together 11 mountain dairy farms for a collection of around 2 million litres of milk per year.

Mario, the new manager, is not stingy with his advice and recipes. He knows the products of his delicatessen like the back of his hand. It must be said that they are rigorously selected by him. A nice place for farm goat and ewe cheeses. The banon is honored and you will find a delicious selection of very local products. While browsing through his small store, you will discover wines and spirits, jams, pastries and artisanal chestnut cream, bread and artisanal charcuterie.

Since 1958, this cheese factory has been making and selling the famous Banon, a PDO cheese, as well as a wide range of fresh and mature goat's cheeses. The milk is collected, the cheeses are made and matured by the masters of the place, in order to preserve the authenticity, the subtlety and the flavour of yesteryear. It is this know-how that you will come here, in the middle of nowhere on the road to Apt, to share and why not learn how to fold the famous Banon cheese in its chestnut leaf case. On the spot a film will explain you the manufacture of cheeses.

Thierry Yernaux is a goat breeder and cheese producer with raw milk of stamped chèvre AOC, but also tommes and even svon to goat milk. You can find the operation on the old RN 100 between Mane and St Michel the Observatory at the level of Château de Sauvan, at 1,5 km of track.

La Pourcine is a traditional goat farm in Haute-Provence, located some ten kilometres from Forcalquier, and about fifteen kilometres from Banon. You can enjoy the presence of animals and nature. You will find at the farm delicious small fresh cheeses, prepared with the milk of Joël and Brigitte's goats, banons, old-fashioned tommes, crottins, cachaille, but also sheep meat, chickens, eggs, spelt... The plus : possibility of renting a rural gîte.

In the village of Montfuron, the Pirard family makes farmhouse goat cheese with respect for nature and the animals. The goats, of the Saanen or Alpine breeds, eat only hay and cereals, and graze when weather and season permit. They produce between 2 and 2.5 liters a day, and enjoy a long resting season in winter. The cheeses are sold at the Manosque market on Fridays and Saturdays. You can also come to the farm, and even stay in a gîte!