Regional cheese and cream stores New Aquitaine

Sandrine Lézin insists on controlled origin and traceability, she works with local and regional producers. The rice for her famous rice pudding comes from the Camargue. The cream desserts and yoghurts she makes, plain and flavoured with caramel, vanilla or red fruit, are sold in packs of 2 or 4. She is developing a recipe for fromage blanc and yoghurt pastries. You can also find many other good things in the shop: tapenade and olive oil from Provence, salts from the Ile de Ré... Demanding selection and friendly welcome.

Poitevins will tell you: "For cheeses, go to Jérémie Chosson! For you, the artisan creamer-cheesemaker selects the cream of the cream. In his pretty store where everything is elegantly designed, each cheese, perfectly matured, will be described to you with love. You will find the local ones, all the classics, but also the eccentric ones. Tastes that will make a beefy effect on your plate. Try also the gourmet preparations: gougères, panna cotta, box raclette...

Karine is cheerful and friendly. She always has a smile on her face, and invites us to taste her unusual cheeses, selected from the cellars of Meilleurs Ouvriers de France cheese-makers. The cheeses here are farmhouse, organic and artisanal. Our flagship product: Comté, matured for 18 months, a pure delight, a taste rediscovered. But let's not forget the reblochons, the goat cheeses, the classics, the inventives, the truffles for the festive season and the excellent beurre de baratte. Karine creates cheese platters to order.

The Joly family's hundred or so cows are pampered daily on this family farm. 446,000 liters of milk are transformed into delicious organic products. Of course, there's the milk, the crème fraîche and the butter, but what the farm is best known for are its delicious raw-milk cheeses and, above all, its rice pudding and chocolate yoghurts. These products can be found at markets, farmers' stores, the farm store and at their big open day on the first Sunday in June.

Faisselle, crottin, brique, mothais, pyramide, bûche... All the goat cheeses made on this eco-construction farm are organic! Emmanuelle and Mathias work hard, taking good care of their animals, their goats from the Poitou region, to create quality cheeses that vary in taste and shape. Passionate about their business, they make it a point of honor to respect the environment and nature, and offer "Farm Knowledge Stays", on request, to share their profession as farmers. Enjoy your visit!

Lorblanc is the brand for local and South-Western products, supplied directly by local producers. It was born in Espelette, home of the famous PDO chili pepper. This boutique pays tribute to it, and to red gold, white is added: that of raw milk and its delights. You can rely on the professional and passionate cheese makers to guide you in your choice. It's a gourmet stroll through the shelves of hams, beers, ready-made meals... with their spicy aromas.

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!

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.

On the Bon-Encontre plateau in Cassou, Corinne Taret raises her cows and makes her fresh and matured cheeses in accordance with tradition. Corinne will not hesitate to let you taste her cheeses while describing with passion their elaboration. You will be able to attend the milking. Corinne is present at the Bon-Encontre market on Sunday morning. It is also possible to buy meat from her cattle on order. For young and old: simply discover the sweetness of milk jam, vanilla rice pudding and other good products.

Cave et fromages, a dual concept for pairing. A cellar for a selection of wines from the terroir and beyond, champagnes and spirits with a hundred or so references, and mature cheeses with fine signatures and the result of a rigorous, gourmet selection. La Cave à Fromages invites discovery with exceptional products to suit all budgets. And let's not forget the delicatessen, which also reproduces the know-how of the region and beyond.

Near the lake of Causse, the farm of Hélène Fage is established in an old abandoned village, nicely renovated. Hélène Fage has been raising goats with passion for several years now. On her farm, her dairy goats allow her to make cabécous, ash pyramids, crottins and fresh cheese. It is with great pleasure that she will welcome you in the cheese dairy located under the house to show you the cheese making and the milking of the goats. But also to give you very good advice!

Ventadour is a cheese shaped like a large ashy truffle and weighs 350 g when packaged. Lightly salted, with a thin rind showing slight white or bluish surface mould, it keeps very well and gains in quality as it matures. Located 4 km from Egletons in the direction of Neuvic, near the Ventadour castle, this goat farm produces, in addition to this cheese, an original goat sausage. Direct sale at the farm or on the market of Egletons.

Cédrine can be proud of her establishment, ideally located on the Avenue de Bayonne, close to other fine food shops. The circle is complete, for all that was missing was a quality cheese dairy to complete the range already on offer. Building on a successful experience in Paris with a master creamer (official supplier to the Elysée Palace), she showcases over 130 varieties of cheese from carefully selected small-scale producers (over 1,000 varieties in France). She also makes platters and compositions to order.

In the Saint-Esprit district, which is definitely regaining its former splendor, with quality food shops, artisans and restaurants, you'll find Fromagerie artisanale Assimans, proudly represented by Kevin, who is passionate about farmhouse cheeses, mainly local, seasonal and made from raw milk. The presentation is perfect, classified by origin and type. Our artisan doesn't hesitate to cross borders to select and bring back cheese "nuggets" to his boutique! He also prepares custom-made dinner platters.

No need to make a big deal of it! Reynald's cheese shop has been replaced by Merryl's cheese shop. The gourmands continue to discover a beautiful selection of mature cheeses from our French lands, but also from small producers. Ewe, goat with Jurançon, blue cow... Let us advise you, but also to impress your guests during a Savoyard fondue. Merryl also offers you to treat yourself at home with its cheese platters for your raclette evenings. And also ? Charcuterie, wines and delicatessen products.

This little store sells Petitsigne cheeses, made a few kilometers away in Saint-Sauveur. In Bellevue, Christelle and Patrice run the cheese dairy. Goat's and cow's milk are processed on site into delicious cheeses. Here, everything is done by hand, with molding by ladle or by hand to produce logs, pyramids, chabis, faisselles, cendrés, herb cheeses... The store also sells a wide range of local products (honey, artisan apple juice, cookies, wine...)... what a delight!

These mice are greedy and they have found for you the best of French cheese, of course, but also foreign. Passionate about cheese, Anna welcomes you and advises you with kindness. Sure of her suppliers (farm producers who cultivate taste with passion), she composes the tray that will make your guests' taste buds quiver with pleasure. You will also find charcuterie and delicatessen, often regional, carefully selected with the same love of taste. Cheese lovers, this address is for you!

After training with a large Parisian company to learn the trade of cheese maker, Aurélie (a graduate in the field of food processing and health) settled here, in the municipal halls where she offers you her small tasting plates. The young woman chooses carefully the producers, in particular in the Basque Country and in Bearn, for a production guaranteed without GMO nor ensilage. She will explain her work of refining and will also be able to make the ideal buffet platter for your receptions or an aperitif between friends.

Laurent and Romain, our two passionate engineers, have set their sights on the artisan production of mozzarella, burrata, stracciatella, ricotta and other fresh spreadable cheeses and yogurts, in their workshop in the back of the store. Ideal for making gourmet salads, sandwiches and so much more! With guaranteed freshness to back it up, since the raw milk comes from a dairy farmer in Urcuit (64). Unique in Bayonne, this urban dairy also offers a selection of local products. It's also a place for living and sharing.

Bastidarra makes artisanal yogurts, desserts and dairy specialties from cow's, ewe's and goat's milk, known under the Ibaski and Ekia brands. They are made with fresh milk from 8 associated farms within a 15 km radius of the dairy, using only natural flavors. In the boutique, you'll find the full range of these yogurts, as well as products from local farmers that can also be found in supermarkets. A fine showcase for the terroir and know-how of artisan producers.

Recognized by all and thanks to some thirty local shepherds, Agour Irati cheeses are a signature and a savoir-faire inseparable from the Basque country. The latest title was awarded to Agour AOP Ossau-Iraty sheep's cheese, best cheese in the world at the World Cheese Awards in London in 2011. It's the maturing process that brings out the best in sheep's milk cheese. Today, this know-how makes Agour the ambassador of quality ewe's milk cheese. The ecological cheese dairy welcomes you for a gourmet and instructive visit.

La Fromagerie des Jalles is easy to spot thanks to its attractive shop front featuring a large photo of a cheese cellar. Behind this sign is Pierre Dauchez, fromager affineur in Pessac. Here, you'll find passionate advice and tips on cheeses, and you can even ask to taste before you buy. Over 200 varieties of cheese from our beautiful regions of France, all tested and approved by professionals. And as if that weren't enough, there's a cellar with some fine selections and a small delicatessen corner with jams, gingerbread from Aquitaine, charcuterie and dairy products.

From father to son and daughter, the Feranyo farm has developed ewe breeding for the production of farmhouse cheese in the purest tradition of know-how. Overlooking the superb Aldudes valley, surrounded by immense natural meadows, the farm produces one of the finest AOC Ossau Iraty ewe's milk cheeses. With a pre-ripening period of 20 to 30 days at 13°C, followed by a main ripening period of 90 to 120 days, depending on the size of the tommes, the ewe's milk cheeses are ready to be enjoyed. The farm also has a free-range Kintoa pig farm.

Artisan cheese-makers, Etienne and Jean-Christophe are ambassadors of taste and know-how, and cheese lovers are not mistaken. They are happy to pass on their passion for their profession on a daily basis, and to guide you in your choice of cheese products. In 2023, they became producers, and their first season was a success, thanks to their range of goat's milk cheeses. They don't want to stop there, and will soon be offering a sheep's milk tomme, Maison Lait2Fromagers. An address not to be missed... and enjoyed.

Between Saint-Jean-Pied-de-Port and Mauléon, this artisanal cheese dairy transforms and matures sheep's milk from the production of 17 shepherds. Compliance with the specifications guarantees milk of exceptional quality (ewes fed on hay and non-GMO cereals) and a top-quality artisanal cheese with a natural rind. The cheese is creamy white in colour, with small openings and the taste of the cheese blossoms to reveal the complexity and fullness of its aromas.

Marie-Hélène and Christian have been producing delicious farmhouse cheeses for 4 generations, made from raw and whole milk, from the milking of the 22 cows and 300 ewes to the maturing process. They are sold directly at the farm and at the markets of Saint-Jean-de-Luz, Biarritz, Saint-Pée-sur-Nivelle. Don't hesitate to leave the main road towards the lake to turn right - signposted - and discover this beautiful farm in a green setting. They welcome you at home to taste and buy the white cow's milk cheeses.

For over 16 years, Emilie and Pierre have been raising, processing and producing over 6 tonnes of farmhouse raw-milk cheeses from their 120 goats and 400 ewes. The cheeses are made entirely by hand, using natural products and no additives or preservatives. The cheeses are made and matured on site in approved premises. On the farm, in the store and at local markets, you'll enjoy tasting our tommes, fresh cheeses, plain or flavored with Espelette chili, shallots, crottins, logs or faisselle. 100% local.

Crèmerie Laminak is the place to be for gourmets-gourmands. With cheeses from the four corners of France and a focus on local producers. Here, there's no room for the industrial; it's all about authentic products made according to the rules of the art. Raw-milk ewe's milk, farmhouse Ossau-Iraty AOP from Saint-Pée, organic Ossau-Iraty, raw-milk tomme from Arradoy, farmhouse Basque camembert made from raw ewe's milk, goat's crottin, farmhouse blue cheese, and more. And order a mixed charcuterie-cheese platter to share with friends or family.

La Laiterie Paloise is a temple to the Béarn cheese-making tradition and the production of high-quality dairy products. This artisanal dairy perpetuates the region's gastronomic heritage, producing cheeses and yogurts to delight every palate. From "Tomme de chèvre made in Pau" to "Etivaz" (a cousin of Swiss Gruyère) and "Crottin de chèvre", the passion and know-how surrounding cheese make this a must-visit destination for lovers of dairy products and those wishing to discover the richness of local flavors. A visit to Laiterie Paloise is an opportunity to taste authenticity made in Béarn.

This ^16th-century building is set in exceptional surroundings just a stone's throw from the heart of Saint-Etienne-de-Baïgorry. There's nothing to miss except the ocean, which remains within easy reach. Hills, meadows, pastures and ancestral farms nearby: a real picture postcard, with the added welcome and friendliness of Peio and Sandrine and their adorable little daughters. And their expertise in making ewe's milk cheese, black pudding and Basque pâté. The farm store is an integral part of your stay. An ideal location for a farm stay.

At the Saint-Martin-d'Arrossa pediment, Arño, Maïté and Betti invite you into their majestic ^15th-century farmhouse, with its 300-sheep barn, its maturing area, and above all, for connoisseurs, the tasting of delicious farmhouse ewe's milk cheese Ossau-Iraty (PDO), a genuine guarantee of milk production by 3 breeds of ewes: Basco-Béarnaise, Manech Tête rousse and Manech Tête noire. Established in Béarn and the Pays Basque since time immemorial, they are fed on pasture, forage and GMO-free cereals.

115 farms, shepherd's huts, cheese dairies, maturing cellars and direct sales outlets open their doors to you all year round for a tasting, a visit to the sheepfold or the workshop. Ferme Etchearria in Ossès is one of the leading producers of ewe's milk cheese. Between rearing its 200 mother ewes, processing according to ancestral rules of manufacture and maturing with scrupulously enforced specifications, direct sales at the farm and presence at markets.

Five generations of know-how in cheese production and beyond. On the cheese road, come and meet Tote, who proudly opens the doors of his farm for a tasting and a tour of the workshop (sheepfold, ripening room). The farm's organic ewe's milk cheeses are highly acclaimed here: ripened ewe's milk tomme, mamia (maman) made from curdled milk... and all thanks to 150 Manech ewes living on 24 hectares. These products can be found on the main markets of the Basque country, in creameries and gourmet restaurants.

To set up a dairy right in the center of town was a daring move... Chloé and Claire have done just that, and have created a convivial place with second-hand furniture that can accommodate around twenty people. The address also boasts a large terrace, where you can sample their products at lunchtime. The two milk-entrepreneurs produce mainly pasta filata cheeses, but also fromage frais, yoghurts and milk. The "Do It Yourself" workshops, where you can make your own mozzarella or burrata, are a highly original and enjoyable experience.

Le Petit Futé still loves this cheese shop, which it discovered almost 6 years ago in an alleyway near Les Halles. L'Epicurium hasn't strayed far, having chosen a pretty cobbled street in the heart of the town center to the delight of epicureans. Don't expect to find yet another clothing store here, but a cheese shop that bon vivants frequent assiduously. It's impossible not to find a cheese to your taste, with some 200 references, from croûtes fleuries (camembert), to cow's and ewe's tommes, via delicious local goat's cheeses (Le Chabichou AOP, Le Mothais sur feuille, La Bonde de Gâtine) and the house specialty, truffle brie, as well as the new kid on the block, fine hazelnut camembert. And while you're waiting for Fred or Stephane to prepare your take-away tray, you can enjoy a platter of selected cheeses accompanied by a glass of wine. More than just a store, it's a friendly place that's well worth a visit!

Goat cheese lovers will find something to satisfy their taste buds at Carole and Damien Gibert. Thanks to a small breeding of goats, alpines and poitevines, the couple makes goat tomme and a small cabriou, according to artisanal processes. The goats are fed only with local cereals and hay. If Carole and Damien welcome their customers at the farm, they also go to meet them on the markets of the Creuse: in Jarnages on Sunday, Evaux-les-Bains on Monday and Saturday morning, Boussac on Thursday and Auzances on Tuesday.

This is a family farm of 80 alpine goats with seasonal grazing. The Albert family's land and farm are certified organic. The producers transform their goat's milk into cheeses - you can find chabis, faisselles, p'tits ronds, mothais, logs, pyramids, tommes... And if you get lost, they'll be able to give you good advice on how to choose between all the flavours! Note that this farm is located on the road to Chabichou and that it also has pigs that roam in the open air as well as a farmyard.

La Source Bleue Cave is a wine cellar. It offers a meticulous selection of wines, beers and spirits, as well as a showcase of fine cheeses and a selection of teas and coffees. Products can be tasted on site or taken away. Tasting evenings are also organized on a regular basis. For businesses, Source Bleue Cave offers on-site dining, takeaway and delivery services.

The art and craft of artisan goat cheese. Using traditional methods, particularly in terms of feeding, this Saanen farm presents farmhouse cheeses with a taste of yesteryear, for tasting and shopping at the farm. Friendly events, such as mini-farmers' markets, are organized throughout the year. On the second Saturday of the month, around the baker's oven, where a delicious batch of bread awaits you. Would you like some fresh bread on a hot slice of toast?

This farm raises poultry and goats whose raw milk it transforms into cheeses and yoghurts. You will find logs, pyramids and flavoured fresh cheeses. You can also buy goat's milk directly and even lodge on site in wooden cabins in the manner of trappers. Children will love the tree house! What to spend a quiet and relaxing weekend. A real favourite for this warm and original country inn which can accommodate up to 8 people.

Mohair, cheese, vegetable soaps and farm products are all available from Christine David-Goedert. The tour of the farm includes videos showing the various activities involved in raising Angora goats. The "cheese" section is accompanied by a creamy tasting session, and the "wool" section - mohair, if you please - by a demonstration of carding, spinning, weaving, vegetable dyes... Instructive and educational! The Farm also welcomes school groups, leisure centers and specialized educational institutes.