Regional cheese and cream stores Rhône

Yesterday's barking cheese factory is no longer, with its small tile floor and rough draught from which mélangés perfumes escape. No nostalgia, because the quality of the products in this "new generation" cheese factory puts great value on the wonderful cheeses of France. Here, the cheeses are no longer content to be sold at the cutting, in the air of the time, they are also presented in verrines or spoons. An extraordinary garden, where all flavours, from the toughest to the most gentle, are present, to compose a complete bouquet for a true cheese meal. In the cupboard, farmers and other dairy products are used, without missing cheese sandwiches.

Sophie Richart-Luna shares her passion for cheeses with us in her beautiful boutique by telling us "Histoires de Fromages". Just one word of advice: even if you know what kind of cheese you want when you walk in the door, listen to the ideas of the woman who's going to help you discover a region, the work of an artisan producer, a manufacturing method, a particular maturing process. Let's go on a tour of France's cheeses, following the rhythm of the seasons, without forgetting our beautiful region. Remarkable ripening, total confidence and a selection of other gourmet products.

In a central area, just a stone's throw from Place des Breeding which lacks the good eating addresses according to us, the opening of the Plateau de Pierre is one of the best news of this guide. What could be more welcoming than the opening of a cheese factory, especially when it is held by a genuine enthusiast, Pierre Baylot, a cheese maker's son (his mother and aunt at Ambert at Le Buron for 70 years!). Once a fool always a fool because this is a conversion for Pierre who got back to his first love for the good cause: our gourmet pleasure and the sharing of his Auvergne family experience. In this beautiful little boutique, some cheeses are awaiting us according to the seasons. Working live with small producers, particularly from Auvergne, Pierre Baylot brings us on a tray a Saint Nectaire as you won't find anywhere else in Lyon (and in the surrounding). AOP cheeses of Auvergne, but also an excellent Brie de Meaux, Reblochon and a wonderful Compté (because the refiner who works with Peter, the MOF Christian Janier settled in Lyon, is a native of Jura). A region is highlighted every fortnight in a most attractive thematic window. Personalized trays with the advice of a cheese-maker who opens us the doors of the most clever addresses.

Cheesemakers and ripeners in Lyon for over 20 years, Thérèsa and Anis, accompanied by their son Ulysse, have never stopped improving their offer, whether in their recently refurbished boutique or on their best-in-class website offering delivery throughout France. Between modernity and tradition, these passionate cheesemakers offer a remarkable selection of cheeses from all over the world, both French and foreign. Our raclette and other festive boxes are perfect with a good bottle of wine and a selection of charcuterie from France, Italy and Spain. Buffets are also available, as are astonishing cheese platters! Artisans of taste.

In a few years, Mons has become one of Lyon's references in terms of cheeses. With 6 stores, Mons covers the city for our greatest pleasure. Mons, a gourmet house founded in 1964 and propelled to the forefront by Hervé Mons, MOF cheese maker 2000, and his brother Laurent. In all the stores, passionate people trained by the house to serve us exceptional cheeses on a platter: Auvergne cheeses, truffled camemberts, but also fondue and raclette in season. Impossible to resist.

After 40 years at the service of lovers of the finest cheeses, Didier Galland has given way to Jérémy to run the cheese dairy that still bears his name on the Croix-Rousse plateau. Among the marvels of a cheese shop that maintains a special relationship with its producers and offers cheeses in step with the seasons: cheeses from here (an excellent regional selection) and elsewhere, notably Switzerland, blue cheeses to suit all tastes, authentic mozzarellas or a soft truffle cheese. Expert advice given with a smile. You can also order a cheese meal or superb custom-made platters to treat your guests at a reception.

A small address where the cheese tradition is respected, you will be able to shop here in good cheese with sheep's milk.

Created in 2004, the farm, which is located at the exit of the hamlet of La Plaine, is based on dairy production. Sébastien and Caroline offer: whole raw milk, skimmed raw milk, pot of raw cream, churned butter made from raw cream, white cheese made from whole raw milk, white cheese made from skimmed raw milk, cheeses made from whole raw cow's milk (fresh, semi-dry, dry, ripened), cheeses made from whole raw goat's milk (fresh, semi-dry, dry, ripened), small appetizer cheeses available in several varieties (garlic, onion, Provençal herbs...).

Renée Richard mother is in the pantheon of Lyon's gastronomy, inducted by a certain Paul Bocuse. The one who was nicknamed the Richard mother passed on her passion and know-how to her daughter Renée. Same name, same first name, same smile and same demand for quality. The speciality of the house: the Saint-Marcellin cheese matured just as it should be and carefully packaged. Many other cheeses from small producers, carefully selected and always matured with the same love of good things. A Lyon legend to be savoured without moderation.

Anaïs Duraffourg, the founder, and Emilie Bruyère, an urban dairy in Lyon, offer fresh, healthy farm produce. Around 500 liters of milk arrive every week from an organic farm a few kilometers from Lyon to make cheeses and yogurts. Émilie and Anaïs offer their artisanal production of Petit Pont and Halloumi, as well as yoghurts, fromage blanc, faisselles and butter... Everything is sold by weight and served in returnable jars. Other cheeses include raclette (on loan) and local goat's milk cheeses. Grocery corner with the same philosophy of quality and proximity. La Laiterie qui a du goût.

Cheese has been a passion at Cellerier since... 1890 ! A true family story, since the Cellerier adventure began with grandfather Hilaire Cellerier, who sold cheeses on the Vénissieux markets. 5 generations have passed down a unique know-how to serve us the best products from several stands - 4 boutiques and 1 restaurant, L'Écailler des Halles. As a cheese ripener, Cellerier offers over 250 local cheeses. The same quality is on offer for charcuterie and Lyon specialities, pastries and confectionery, wines, Italian specialities and at L'Écailler des Halles. The benchmark for good taste in Lyon, with 6 stores in the metropolis.

For the past 9 years, Jean Bordereau - one of the 3 Johns, along with Jean Macé and Jean Jaurès, who help locate the cheese dairy - has been sharing his passion for unique, long-lasting cheeses with us. A fine selection of cheeses with taste and character, the vast majority made from raw milk. Here, a team of enthusiasts can tell you where the animals graze and how the cheeses are made by producers who share the same values. Made-to-order platters, wines, beers, delicatessen products, click&collect online store. Committed cheesemakers.

Sale on the farm of homemade jams prepared with fruit and plants.

Located at the Col du Fût d'Avenas, at an altitude of 762 m, the honey house offers you the fruit of its bees' gathering: more than 10 varieties of honey extracted and put in jars, directly on the farm. Hundreds of beehives transhumance in Auvergne-Rhône-Alpes to offer a wide range of tastes and colors. Rich glass to discover the secret life of bees. Gingerbread, pollen, mead, royal jelly ... to vary the pleasures.

The Marchand brothers' passion for cheese has been passed down for 6 generations. Originally from Nancy, the Marchand brothers had the good idea of setting up shop in Lyon, opening two quality boutiques in well-known neighborhoods: Tête d'Or in the ^6th and Lumière in the ^8th. These stores promote farmhouse and raw-milk cheeses from small-scale producers. Lively, delicate products, the cheeses are treated with respect and delicacy. Home delivery service with online store orders, although nothing beats the friendly, in-store advice of the cheese-maker. Quality gourmet platters for shared pleasure.

In the center of Saint-Symphorien-d'Ozon, we've fallen in love with Fromagerie de Séverine, who has been sharing her passion for cheese and history with an infectious smile for over 3 years. A sunny woman and an artisan of taste, she offers between 60 and 80 types of cheese, depending on the season. Homemade recipes include truffled brie, truffled brillat-savarin and honey/pistachio fresh goat's cheese. In winter, the raclette bar is a big hit, with a choice of 8 varieties. Delicatessen to complete your basket. Cheese platters and fondues to order.

On a quay where market stalls remind us of fresh produce, this crèmerie-fromagerie is a delight to visit, with Pierre at the helm. In a warm setting of exposed stonework, Pierre and Jérémy always offer a warm welcome, and are always on hand to help you fill your market basket with a selection of the best seasonal cheeses (yes, cheese is seasonal too!), ripened just as they should be. This winter, we loved the choice of raclettes, but the great discoveries multiply with each visit, with cheeses from here and from all over the world. Cheese, charcuterie and wine pairings, and custom-made platters.

Fromagerie Sourbès is a must for cheese lovers in Oullins. This cheese shop offers a wide selection of quality cheeses. Fromagerie Sourbès is run by Patrick Sourbès, a cheese enthusiast who grew up in a family of farmers and cheesemakers. His experience in the field is reflected in the variety of cheeses on offer, from goat's cheeses to AOC/AOP cheeses, blue cheeses and blue-veined cheeses. In addition to the cheese dairy in Oullins, Sourbès also has stores in Sainte Foy-lès-Lyon and Saint-Genis-Laval.