Regional cheese and cream stores France

The finest showcase of seasonal cheeses selected and matured by genuine enthusiasts. Starting with Pierre Gay, one of the Meilleurs Ouvriers de France, who passes on his passion and know-how to a team led by Paul. A close friend of Pierre Gay, Paul will take over the cheese dairy to perpetuate the best of tradition. Admire the maturing cellar beneath your feet. Trays as beautiful as they are delicious. Excellent value for money from a gourmet address to be found on the menus of the city's best restaurants. Nugget!

Let yourself be guided by the gourmet advice of the smiling team at this beautiful cheese shop, well known to cheese specialists. Valérie and Frédéric Royer have been master cheese makers and ripeners since 1974. It's with passion and know-how that they offer all kinds of cheese: goat's, ewe's or cow's, selected from the best producers in the neighboring mountains or further afield. A wide choice of quality and good advice to delight cheese lovers. You'll find the great classics as well as more confidential cheeses.

The French and cheese, it's a true love story! And if you're looking for quality products, don't hesitate to visit Grégory Giraudon. This artisan (world vice-champion in 2021) welcomes you to his store, where you'll find a wide range of cheeses, as well as charcuterie, wine and delicatessen products. Soft cheeses with bloomy rinds, pressed cheeses... there's something for everyone! Tasting evenings are organized - even "cheese quizzes" - and you can take away platters richly garnished with quality products.

The cheese shop is a reference in downtown. Kindness, discretion and sound advice are their watchwords! Let yourself be surprised by the cheeses selected by Olivier the owner, valuing the maturing, the farm products and the raw milk. Don't hesitate to compose your own cheese platter. The place also has a rich wine cellar with affordable prices. Taste on the spot a platter of about ten cheeses, accompanied by fresh or dried fruits and small vegetables to crunch: the ideal to share a beautiful moment between friends.

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.

Every time we visit, Au Bon Groin surprises us. Anne-Lise and Alexis have managed to evolve the concept from a beautiful butcher's shop to a well-stocked raw-milk cheese department, and now to a local produce area full of surprises. The store is superb, with its wide openings and trendy decor. A real pleasure for the eyes and the taste buds, with superb meats from small-scale breeders and charcuterie prepared on site, guaranteed GMO and additive-free. And for aperitif platters, just ask!

Founded in 1927, Carles is a family business, and Delphine, the illustrious third-generation representative of the village's master craftswoman, is its guardian. Carles Roquefort is made entirely by hand, using time-honored know-how. The cubed curds are stirred to prepare the texture of the paste. The grains thus formed are then placed in molds, then sprinkled with the powder of a Roqueforti penicillium grown as in the past on rye and wheat bread. Then comes the draining and, finally, the maturing in natural caves. The latest addition, Roquefort Carles Elégance, is the softest and smoothest, a true delight.

Have you ever thought of cheese maturing as a craft in its own right? It's a revelation we're making here. But to enter this world, you first have to venture off the beaten track. Here, you'll find only small-scale producers, carefully selected for their ability to create exceptional cheeses: Beaufort, farmhouse cheeses, Tignes blue cheese, Termignon blue cheese, hay tomme, goat's and sheep's cheeses...

If the diversity of local products found there (honey, sausage, lentils, eggs, craft beer, etc.) could allow us to qualify this cheese shop as a grocery store, it is indeed the cheese that is at the centre of attention and for good reason. Lizette has been working with cheese since she was 16 years old and she knows her stuff. Her advice is accurate and valuable, her explanations are clear and she never hesitates to offer a little tasting. Her good humour is a pleasure to see and her cheeses, coming directly from local producers, are delicious.

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.

Hervé Poulet set up his artisanal cheese dairy in the old local dairy dating from 1830. His son Hubert took over the reins in 2011, thus being the^4th generation. Here, the star is the morbier. Matured in the beautiful vaulted cellars of the chalet, it regularly wins awards at the Salon de l'Agriculture, even being the most awarded of the decade. You can also taste the Comté, the Biquette, the Raclette and the Tomme du Jura with its generous aromas. The walls have been joined by a shop selling local products. Another address in Lons-le-Saunier, at 39 rue du Commerce.

Karine ripens her own goat's cheeses, Saint-Nectaire and others. Beaufort, Comté and Gruyère are magnificent hard cheeses with changing taste notes. Soft cheeses with bloomy or washed rinds are divine, like Maroilles or Langres. As for seasonal cheeses, Karine recommends Trappe Echourgnac from Périgord, matured in walnut liqueur, Grataron d'Arêches fermier, a goat's cheese from Beaufortain in Savoie, and Saint-Nicolas from Hérault, made from whole raw ewe's milk. Another favorite is the sweet, fragrant tomme aux fleurs.

In a street where good food addresses follow one another, we must start with the excellent Bernard Mure-Ravaud, World Champion Cheesemaker and one of the Best Craftsmen of France. A moustachioed man, both funny and serious, who loves not only cheese, but also the contact with all his customers, assisted by his son Renaud Mure-Ravaud. Exceptional cheeses matured in the cellars of the house: Beaufort d'alpage, Termignon blue cheese, Tignes blue cheese and all the other cheeses on a platter according to the seasons.

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