Regional cheese and cream stores Midi-Pyrénées

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.

It's one of the most courted stalls in the halls, and for good reason. Over the last 30 years, the Ribière family has forged a fine reputation among gourmets in Nîmes and its surroundings. Today, Magaly holds the torch of this family lineage. A know-how and an irreproachable rigour in the methods of preparation which is not without underlining the quality of the products put on sale. Le Petit Futé has had a real crush, or greed, for Le Gardian, a fresh cheese deliciously spicy and flavoured with herbs. Let your taste buds decide!

In the pedestrian Rue de la Cloche d'Or, behind a narrow storefront, you'll find a cheese "palace" offering no fewer than 120 different varieties. All come directly from small farmers throughout France, and you'll also find Iberian and British cheeses (cheddars, shiltons...), which deserve their place even in the land of cheese. You can enjoy them (to take away), in copious combinations of cheese platters (5 to choose from) + charcuterie from Aveyron or Iberia.

Created in 1996, this cooperative now brings together 34 producers from Larzac and Lévézou. With 49 employees, they process 4.5 million litres of ewe's milk each year. Their cheeses, with their regional characteristics, are available in several ranges. Tommes, pérails and melting logs are sold directly in the cheese shop. You can also find brousse and encalat: a kind of camembert made from ewe's milk and named after the curd. We advise you to try the latest product: the white cheese made from whole sheep's milk.

Guilhem Raynaud, an epicurean at heart, has set up his cheese corner a stone's throw from Place de la République. Keen to make the best-aged cheeses accessible to all, he offers advice on his products with friendliness and professionalism. His stall is a real place dedicated to local production and short circuits, and he's looking ahead to extending his range to include tableware items that will showcase his creamery products. To round off your meal in style, there's nothing like one of his platters...

Located in Narbonne's famous halles, Le Haloir showcases the finest cheeses from the region and beyond! Do you prefer cow's milk? goat's milk? sheep's milk? Here, there's something for every taste. Goupil has a soft spot for fresh goat's cheese and truffled Brie... Fabienne and Bernard Nabonne also offer quince paste, butter, Italian cheeses, homemade chantilly, fromage blanc by the ladle, and superb aperitif platters to order. A very popular address for cheese lovers!

This pretty little Palavasian address, part cheese shop, part crèmerie and part charcuterie, delights both locals and holidaymakers in search of good local produce. On the stalls, you'll find cheeses from the area and beyond, made by producers and maturers according to the season, as well as dry sausage, chorizo, chiffonnade, brousse, spit-roasted cake... High-quality products, carefully selected, to enhance aperitifs and end meals.

Xavier? Xavier? For the Toulousans, this 'best worker in France' is much more than a knowledge, it is almost a friend, so they often invite it to their table! This master master has made his products indispensable: perfectly refined cheeses, fresh butter, raw milk… not forgetting breads and wines to agree with the cheese specialties you have carefully chosen, guided by the advice of the house. The choice is wide, each palate will find what to satisfy: Cocaine, tomb, county, langres, mariva, roquefort, farmers' blue auvergnat, perch… For cocktails, buffet, meals and aperitifs, you can choose spectacular plateaux, prepared individually. The quality and tradition are the watchwords of Xavier, to be enjoyed at every opportunity… You will find it on the map of many large Toulouse tables and it is also one of the historical partners of the cocktails of Petit Futé Toulouse!

Would you like to buy milk and dairy products as close as possible to the producer? A great idea for a family outing is to visit this farm in the Lauragais! At the end of the afternoon, you can even bring your own bottles of milk and leave with your own raw milk after watching the milking. Come and meet the adorable dairy goats and docile brown cows that graze freely. Discover the traditional know-how of a passionate team that transforms the milk into culinary delights. The circuit could not be shorter!

Meat and cheese selected from the same breeders in the region for more than thirty years, homemade pork specialties and a wide range of prepared dishes: this is the winning and authentic recipe of the Martin butcher shop. Chantal, Gilbert Martin and their son work as closely as possible to tradition. They cut up the animals and transform them to give them the best: sausage in oil, ham, fricandeau, smoked duck breast, meat... Open: a cheese corner with small local goats. Every day, an appetizing delicatessen section, including the gratin, with potatoes, chestnuts and fricandeau, a must.

A family affair with René Bouet, grandfather and passionate shepherd: his parents were already making the cheese that has become the company's signature, Trident, a fromage frais with a laurel leaf. Louis and his partner Salomé, the ^6th generation, have now joined their parents at the head of the cheese dairy. Eager to bring a fresh impetus to the business, in November 2020 they opened a resplendent, modern boutique next to the production workshop. Several ewe's milk specialties are prepared on site. Discover the Tomme de Camargue!

Marie raises about forty goats that she pampers lovingly. She makes yoghurts and cheeses with the organic milk from the milking which are sold in the shop every afternoon. If you give a little notice, you can visit the farm. Depending on the time of year, you will have the chance to see a birth or a grazing. The farmer will explain the concept of intuitive communication, which is perhaps the secret of the good taste of her dairy products. And if you listen carefully, you may hear the goat's laughter...

Christine, originally from Normandy, has immersed herself in the world of cheeses, and naturally the products of her native region occupy the first places on her stall, such as the ladled raw milk ripened cheeses like the ladled raw milk Camembert. She presents a beautiful range of pressed cheeses, and a wide choice of goat's cheeses from the region coming directly from the producer. Smiling, giving advice and inexhaustible information on the origin of her cheeses, Christine makes gourmets eager for tasty discoveries taste her products.

Tiphaine offers you her products in her beautiful boutique in the heart of Narbonne. This Savoyard, epicurean and cheese lover meets the producers before listing them. Whether you prefer cow's or goat's milk, you'll be delighted by organic farmhouse Saint-Nectaire, farmhouse Ossau Iraty or Ariège goat's milk tomme. Visit the store or order by phone from the website, and she'll deliver your cheese platter, raclette or grocery products such as wine, beer or jam, wherever you are in the Narbonnais region.

Jealously hidden away in the Couserans valley, the "Le Moulis" cheese dairy still matures its cheeses the old-fashioned way. Moulis is a pressed cow's milk tomme with a distinctive nutmeg-colored rind. Its uncooked paste is supple and creamy. Aged between 8 and 10 weeks, it is brushed several times a week to bring out all its aromas. The cheese dairy also offers Moulis made from goat's or ewe's milk. On-line cheese sales. Recipe ideas on the website: the Ventrèche burger!

From the Jura to the Pyrenees, when the mountains meet, a love story is born. Romain, grandson of Marcel Petit, creator of the legendary cheese dairy of the same name in the upper Doubs, and Rosa, a Catalan from the Cerdane, open the doors of an unusual creamery which, while favouring local cheeses, does not forget to give pride of place to the flavours of the Jura. High quality products, mainly PDO, from the Petite family's own cellar or from the great creameries of France, they take care of your events and prepare beautiful platters.

The discreet store doesn't attract much attention, but we immediately knew it was a good address! The stars here are charcuterie and Lacaune cheeses, accompanied by delicious prepared dishes such as stuffed mini peppers, homemade tapenade and ratatouille. There are also hams, honey-melted ribs and free-range chickens with tender flesh and crispy skin, plus a fine selection of wines. For added convenience, delicious sandwiches are available to enjoy on the terrace or on the beach.

Nadine and Thomas are settled at the end of the world, in one of these villages, which are pampered for their quality of life and their tranquillity. A short half hour from Prades on a winding road to finally discover the sheepfold and the 65 goats that roam freely in front of Mount Coronat in the heart of the Catalan Pyrenees Natural Park. In Tome and lactic cheeses at different stages of maturation, from fresh to dry, you will be conquered by the quality of the products and the welcome of the goatherds. And then, it is so beautiful in the area... we want to stay there.

This is the best cheese factory in the Halles, in Nîmes. Here you can find a rigorous selection among the Land of France. Especially during the year-end celebrations, Claude offers a few pearls, such as the Brie of Melun or a small châblis, with fine cheese in white wine. The offer is impeccable and the two friendly bosses are ready to make a snack and a few promotions to make a cheese discover. Every Sunday, a cheese is in tasting in front of shopping and after a few visits, Nadine identifies your tastes and knows how to advise you in a foolproof way!