Regional cheese and cream stores France

The Fruitières Chabert were created three generations ago, in 1936, in Vallières, and are now present all over the two Savoy territories. The Val de Fier cheese factory in Vallières makes Emmental de Savoie, the fruitiest of the French Emmentals, with a dry, yellow to yellow-brown rind and a firm, melting paste. It takes a minimum of 75 days, with a week in a cold cellar, to mature this raw milk cheese. It is therefore not surprising to find Fruitières Chabert in the Itinéraires des Fromages de Savoie network.

The Moûtiers dairy cooperative boasts over 60 years of know-how. Although Beaufort is its flagship product, it also offers other local cheeses and gourmet products. Every year, the company produces around 800 tonnes of Beaufort, or just over 18,000 wheels. These delicious products are the fruit of the labor of more than 80 milk producers, spread across some 60 dairy farms located around Moûtiers.

At La Petite Forêt, the specialty is goat cheese! Here, all cheeses are produced from the production of goat's milk from the farm with GMO-free animals and are in all forms: Pyramids, crotches, hearts, passing through the clover… Did you know that all these cheeses are made with the same milk and that it is the form of cheese that makes the taste change from one to the other? The farm produces, of course, the SUC cheeses, including the famous Saint-Maure-de-touraine. The farm opens its doors to make you discover the manufacture of cheese! Children enjoy a passage through the stables, especially during the hours of trafficking. You can taste before making your choice: Sainte-Maure, salted roundings, herbs perfumed… The farm also produces lamb meat that it sells directly on the farm.

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.

Cécile's Creamery proposes to sell all kinds of cheeses from all regions and a house specialty: strong cheese. Present all week on the various markets in the department, it is found in Jujurieux on Tuesday and Bourg-en-Bresse on Wednesday under the cover market (left, on the side of the bus station), on Sunday at the Vennes market and, since March, with the purchase of a second trailer on Saturday on the side of the small hall.

Since 2003, Ambert has been twinned with the Italian town of Gorgonzola. Philippe Seigneur, a passionate cheesemonger, has been making annual trips to Italy, bringing back typical cheeses, but also ham, gnocchi and real mozzarella, among other delicacies. The store presents a unique showcase, featuring the five PDO cheeses of Auvergne, as well as other regional cheeses and various locally produced delicacies, among the Italian products that Philippe will know how to present to you.

This is a place that has quickly found its regulars and remains a must for cheese lovers in the neighborhood. It must be said that Laure Takahashi and Mathieu Vermorel - you now understand where the name of the shop comes from - select, mature and offer the best, without exception. They go even further, with original creations combining cheeses and other products (wild plants, fruits, spices...). This results in the picodon with wild garlic flowers or the now classic Gruyère with sweet woodruff. Are you convinced ?

The Sèvre-et-Belle dairy has been producing pasteurized and raw goat's milk butters and cheeses since 1983. These products regularly win awards and are distributed worldwide. Based on a number of fundamental principles, the company offers a range of interesting products in both cheese and butter (Baratte d'or, Baratte du crémier...). Don't hesitate to visit the cooperative's boutique!

The making of the "rogallais", a cheese made from cow, sheep or goat milk, but also from a clever mixture of the three milks, has been handed down from father to son for five generations, or should we say daughter, because now Marie-Lise Coumes is in charge. In front of the production room, the secrets of the work of the milk will be revealed to you. You will see the maturing cellar, only seen from the outside. Don't leave without a good piece of this production: goat's cheese, cow's cheese, sheep's cheese, or a good churned butter.

Denis Sost invites you to share the past, discover the present and imagine the future… In the farmhouse of the upper Barousse valley, you will be able to discover with its herd, discover the manufacture of cheese, of trafficking in the cellar, until tasting. Sheep and lambs, cows and small calves welcome you winter, warm, and the good hay of spring in autumn. In summer, you can visit them on their daily journey from the farm to the mountain pastures with their shepherds. The farm's reception room offers its tasting of cheese (cow, sheep, mixed) of Barousse, matoun (boiled small milk), pork charcuterie and other farm products.

Fromagerie Durand is not only the last Camembert producer in the eponymous commune, it's also one of the last farmhouse producers of Camembert PDO. A raw-milk, ladle-molded Camembert made from the milk of its cows. During your visit, you'll learn all about the making of this gourmet heir to Marie Harel's famous Normandy label. And let's face it, there's no such thing as "Camembert de Normandie AOP" (the only real one)! The boutique also sells other dairy products from the farm.

Of course, this stall of the hall has the county's speciality. The latter is refined in the cellars of Fort Saint-Antoine in the upper Doubs. The little plus: The preparation of a comtois plateau with golden mountain, alpine Tomme, Cheese blue, Comté. But also national cheeses such as pie, cheese, mimolette, roquefort, mole and on-going, the choice is too wide. All cheeses are of an exemplary quality.

This store invites gourmets to discover its impressive range of cheeses in the Halles Castellane. Present every day, the store highlights more than 140 fresh or matured cheeses, farmhouse and artisanal, as well as a variety of fresh products (raw cream, faisselle, farm yogurt...). Marine and Marion are great guides in the middle of all these flavors. In their shop window, they celebrate the small producers of the region and respect the seasonality, additional reasons to fall under their charm.

The Rublé Farm is first of all a family story, that of Régis and Colette Boileau, joined by their son Benjamin in 2006 on the exploitation became organic. And it's also the story of passionate farmers who have been able to adapt and change their activity over time. Their dairy farm gradually diversified, with the creation of a cheese factory in 2008, followed by the creation of a vegetable activity the following year. In 2010, Martin (Benjamin's brother) joined the team to focus on beef production. At the Rublé Farm Store, there are naturally products developed on site: cheese and dairy products, vegetables, meat (beef, veal and pork), and there are also other products, of course: bread, pizza pasta, goat cheeses, drinks, fruit, groceries, hygiene and maintenance products.

Set back from the road halfway between Salins and Champagnole, this cooperative is brand new. It is in fact the transfer initiated by "Les Monts de Joux", of the one that was operating in Cernans. On the field side, Pierre-Yves Cannard, with his 33 years of experience, is in charge of production. He processes 5.5 million litres of milk per year from 18 producers. This state-of-the-art cheese factory includes a beautiful sales area for regional products. Of course, you can find the Comté cheeses produced on site, but also the great Jura classics.

The motto of this old shop: " We come to buy his cheese… and we go back with a carton of wine. " Philippe Bouvret extends the work of fire to his father Henri, collector, taster and strict judge if he was. The student learned the paternal lessons well. Secret in the image of its rare wines, its cheeses and charcuterie which are no less, Essencia is bursting in the ancient district of Mouthier the Old. The décor is appetizing, all forested vaults up to the ceiling. At infinite bottles, the lagoons deploy fermila and cheese cheese specialties from 6 to 24 months of refining. You will also leave with an expert advice.

This breeding of chickens, ducks, guinea fowl and rabbits… is also present in the Ferté-sous-Jouarre market on Fridays and Sundays. Sale of raw milk, cream and white cheese.

The GAEC des Hounts was founded in 1988 on the southern slopes facing the majestic Pyrenees. The herd consists of 750 white dairy goats, 180 kids and 25 billy goats. The milk is processed on site into cheeses, sold at markets and supermarkets in Toulouse. Cabécou, briquettes, cailloux frais, tommes... And every year there are new creations like the escabier or the raclette de chèvre for 2024. From the birth of the kid to the cheese to be tasted, we can explain every step!

The Badoz family has been a cheese maker in the Doubs since 1830 and a winemaker in Polynesia since 1659. Benoît took over the estate from his father Bernard. Back on his land, he cultivates his vineyard in organic conversion. For reasons of comfort, group customers are received in the centre's shop, in association with the cheese shop. Like the winegrower, the latter is regularly awarded prizes. Benoit is in the limelight this year: Grand Prix d'Excellence at the Concours Général Agricole de Paris. Supreme reward (5 medals including 4 gold in the last 3 years). Hats off to the artist!

Finding a cheesemaker who still makes his own butter (no pun intended!) is becoming a rarity. De L'Étable à la Tableproduces mild and semi-salted churn butter. A fine range of goat's cheeses, with a good thirty varieties from the region, takes pride of place on the stall, along with a series of tommes from various regions. Other farmhouse cheeses from France, Switzerland and Holland are also present, a tribute to any self-respecting cheesemaker. It's a beautiful, reconciling ensemble for neophytes and connoisseurs alike.

Cheeses, cold cuts, ciders, wines: you will have understood, there is plenty to enjoy. The dinner, aperitif or end-of-meal platters are to die for and the cheeses are varied (truffle tomme, Val de Jou, Cailladou, farmhouse Saint-Nectaire...) and of great quality. We like this store which combines good products, gustatory discoveries linked to local producers and very high quality groceries. For dinner, aperitif or simply for a small snack, don't resist! It's beautiful, good and above all so tasty.

Do your shopping on a short circuit, exclusively with local producers. Beef, pork and charcuterie from the Ferme de Gayère in Nizerolles. Foie gras from Franck Arpentinier de Bert. Vegetables from the garden of the Sorbier station. Goat's cheeses from the Domaine des Gachons and the Société Laitière de Vichy. Organic condiments Nature et Progrès, made in the heart of the Bocage bourbonnais by Anne Vernis de Pots d'Anne. The honeys from the Ferme des Mille Fleurs de Saint-Léon. White and buckwheat flours from the Landrieaux farm in Louchy-Montfand.

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!

Once you've tasted fresh goat's milk cheese at a village inn, you can't stop there. On the Lalouvesc side of Satillieu, in the La Garenne district, you'll find Franck and Nathalie's goat farm, GAEC de la Chèvre Blanche. Here you'll find beautiful white goats, like Mr. Seguin's, that love to roam the mountains, and a range of matured and unripened cheeses, as well as fresh cheeses, including the mild caillé de Saint-Félicien, a local specialty with a strong following.

This cheese and creamery has been in existence for almost half a century, and Madame Lambert has been at the helm for some twenty years. That's how much you can rely on her expert advice! We're in the business of refining excellence. A profession. This beautiful old store is filled with the aroma of the finest cheeses, and under your feet you'll find 125 cellars maturing almost every cheese in France. Imagine the beauty and richness of your platter! Highly recommended by the Petit Futé.

A three-generation company dedicated to Picodon de Dieulefit, a goat's milk tomme with a characteristic, slightly spicy flavor. The company collects raw goat's milk from as far afield as Bourdeaux to make these tommes, which measure 5 to 7 cm in diameter and 50 to 80 g in accordance with the AOC. Cavet offers different maturing stages: from 8 days to 2 months and more. Of course, the longer the ripening, the more personalized the picodon! The Dieulefit method label implies a cheese matured for at least 2 months (14 days for a classic AOC picodon).

More than just a cheese dairy, this is a place steeped in history, where tradition is handed down from father to son. Albert Roche opened the establishment in the 1950s, and it's been Jérôme who has taken up the torch for nearly 40 years. The Coucouron cheese, a blue-veined cow's cheese, is much sought-after by cheese lovers, but the dairy also produces an organic ewe's milk blue. All these cheeses are made with milk from the herds that graze peacefully in the nearby mountains. An address not to be missed.

There are cow's milk, goat's milk and ewe's milk cheeses available in many versions, including goudoulet, an Ardèche version of reblochon, as well as the creamy log of Mézenc, Mazan abbey (Gruyère style). You can also stock up on milk, butter and fresh cream. If you wish to visit the cheese factory, go there in the morning during the production process. If you go for a walk, stop and do your shopping, you won't be disappointed.

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...).

Surrounded by her 40 goats you will find Laetitia Puyraimond. Her ladies graze on 50 ha, one minute away from the Vouglans lake which they all gaze at tirelessly. The Jurassienne has chosen to milk her goats by hand so as not to forget the gestures of the profession. Every evening, she invites visitors to put their hands to the udders. The farmer makes her cheeses from raw milk, ladled, fresh, semi-dry, dry and in faisselle. There are also fantasies: pepper/dried tomato cheeses, cheeses with chives and cumin. For dessert, white cheeses brewed with fruit.

The "coop de coops" is exclusively made up of Comté cheese producers. The cooperatives have joined forces to pool their cream to produce pasteurized churned butter. Twenty-six Comté cooperatives within a 100 km radius produce around 700 tonnes a year. Collected twice a week, the cream is first pasteurized, then matured in the traditional way, before being churned and transformed into butter.

An industrial manufacture, but you will find, in particular, the famous «Pavé Pavement» originating in the neighbouring department of the Loire (42) and especially Pélussin.

The business began in 1989, in the basement of the house where the first cheese was created: Randonneur. Herrenstein, Fleurie, butter, yoghurts followed... Son Eddy then joined the team. In 2006, a new page was turned with the construction of a cheese dairy. When you buy from us, you can be sure of finding only the best products, and above all, you're in for a treat. What could be better?

This cheese of origin from Ile-de-France and Beauce is developed in cow's milk and is the basic product of the past for meals and snacks of farms. Soft paste made of semi-skimmed milk with flowered crust, its method of handcrafted manufacture is to allow milk to be maturer with low emprésurage and slow coagulation, the casting is made to the louche. Once well drained, the cheeses are filled and salted with dry salt and put at rest for about three weeks. Every two days they will undergo the reversal and are thus selected to obtain a perfect product before refining. The artisanale sheet has remained a natural local product. It is easily recognized because it is surrounded by chestnut leaves.

This farm is home to 160 dairy goats. With their milk, Dominique Couturier manufactures AOC, Stool-sur-Cher and Valençay cheeses. There are also cheeses to be tasted at the time of the aperitif in the form of a sewing dice but also crottins, hearts and white cheese.

Oh what a great find! In her refined store, Marie-Anne welcomes gourmets with a smile. The eyes in the windows, one hesitates among hundreds of cheeses which make the beautiful part of the raw milk. Cow, ewe, creamy, soft, truffled... We discover local delicacies but not only and we melt on the passage on a lump of butter. Who says that cheese is before dessert? You can also find apple and Saint-Félicien pie, fiadone, Chaource pie, pears, honey and nuts... Shelves of delicatessen come to complete the stalls.

Cheese, the specialty of Morbier, is another of the commune's assets, even if its cheese factory disappeared until 1997. It is now associated with Grande-Rivière. The sales area is as welcoming as it is bright. You'll immediately be drawn to the cheesemakers hard at work behind the large bay windows. Their workshop is worth a visit! You can also leave with Comté, Tomme, Raclette and other gourmet regional products.

A 100% cheese stopover or almost. This is the best address of the Loue valley to provide regional products, whether it be cheeses and other specialties such as jams, honey or wine. Typically franc decorative objects will allow you to bring back beautiful memories! The Hamlet is a cheese bar where you can enjoy a range of 50 different cheeses. You have the choice of formulas, tray at 2/3, 4/5, 6 10 (4 persons), 20 (10 persons) different varieties. Finally, the hamlet houses a mill of cheese which can be seen through a glass-panelled system and thus appreciate the know-how of master cheesemakers. As for the museum, he traces 1 000 years of art of cheese traidtion.

Free of access to come to discover the manufacture and taste delicious cheeses from the region, the farm Remillet produces the dairy langres with raw milk, typical. You can also buy fresh cheeses, including a bruschetta.

You will not be able to miss this very large shop outlet. Located at the crossroads of the two central lanes, it is, for many Nîmois, an inescapable one. The presentation of the cheeses is cured, the products labelled in detail: raw milk, cooked, pasteurized, labels, provenance… The choice is great. Reception, however, sometimes lacks some heat. It does not prevent: This is the only place in Nîmes where you can find four varieties of pie in raw milk, including a refined au. For this alone, Vergne is worth a visit.

If you see an impressive track in front of the central gate, it's the spring and the strawberry season. This reputed barking then flows an impressive tonnage of a chantilly cream home! The boss of the site, Paul Ribière, is a friendly man who jealously guards the recipe of his creams, whether they be flogged or chestnut. His daughter, Magalie, and an employee provide the sale, including the service of fresh cheeses camarguais, faiselles (delicious!), boundary, nature or herbs. An excellent family business - well known and appreciated by the gourmets - tradition as well as quality!

Chèvrerie Louise Anselmet is an enchanting place for cheese and nature lovers. This family-run goat farm is dedicated to raising goats and producing traditional goat cheeses that couldn't be tastier, using ancestral methods. In addition to tours, where you can see the goats and young kids in winter, we offer tastings, allowing visitors to sample a variety of products made on site.

It will soon be 20 years that the Fromagerie Centrale has been delighting gourmets in the heart of Grenoble. In a covered market where you can find the good products of our region with excellent craftsmen, cheese has its place. We discover with pleasure the finds of the Fromagerie Centrale, with Nathalie Arenas, a lovely woman who shares her passion with us. Because cheeses also have their season, you must compose a nice plate with local cheeses like these small goats that change regularly. Don't miss in winter the tasty raclette platters to share during nice evenings. Smiling service and good advice.

Founded in Surgères since 1936, the G.L.A.C has a whole range of dairies spread over department of the Grand west. Milk collections (goat and cow) are each year in hundreds of millions of litres, and the specialties of the cheese show the wealth of the land. There is a range of Butters butters, the finesse and aroma of which have been renowned. Butter "Charentes-Poitou" is the first in France to have benefited from the Appellation of Origin Controlled (1979). The Highest flower is a cow with a hard crust that will make your happiness in rotting, at the corner of the fire. The G.L.A.C products are sold in large area, and perhaps you have already seen goats in Saint-Loup-sur-Thouet or Bougon, Mottin Charentais or the Euro-Monk pie. A speciality of the department not to be missed: fromagé meal, which can be made with goat milk or cow's milk. With its characteristic black crust, the meal is eaten fresh, like a yogurt cake.

Here is a nice shop dedicated to cheeses and held competently by Patricia Gitenait. The range is impressive: cow's milk, goat or ewe, squeezed pasta baked pasta, region and elsewhere, farmer nectaire, chambérat to raw milk, fermier farmer, lavort, saint-marcellin, cantal, salers, countess of Vichy… A splendour! A creamery, a appetising white cheese and a creamy cream are irresistible… Also, a selection of jams and honey… Beautiful weddings in sight! For the festivities Patricia offers a whole selection of goat cheeses that she can dial on order and ship to your home.

In this shop you will find cheeses from the Auvergne: cantal, salers, bleu d'Auvergne, fourme d'Ambert and saint-nectaire, but also many others. Also for sale on the shelves: the famous tripoux and the speciality cured meats and charcuterie of the three houses: Cayrolais, Roquet and Thoumieux. We do not hesitate to let you taste the cheeses and to present them to you if you are a novice in the matter. The cheeses are cut on the magnificent marble work surface. A precious address for wine and cheese lovers.

At the Val d'Aillon cheese dairy, you can discover renowned cheeses such as Tome des Bauges, Valbleu and Mont Pelat, plus a wide range of regional products, including charcuterie, honey, wine and spirits. For those interested in new discoveries, there's a dedicated area where you can learn more about the history and different stages of production. Tours can be self-guided or guided.