Regional cheese and cream stores New Aquitaine

Beautiful store in the Halles de Pau, large, clear and nicely arranged. It offers a very rich range of cheeses and dairy preparations. You will find the classics of the region, all the tommes of the Pyrenees - cow, ewe and mixed - collected fresh from the selected shepherds in the three valleys - Ossau, Baretous and Aspe. Alongside, you have specialties from other regions, such as washed-rind cheeses like Munster. The house can make up platters that are full of gourmet surprises.

Attractive stand presenting exclusively raw milk cheeses that Alexandre defends tooth and nail! Thus you will see the farmhouse ossau, the tome with jurançon, this goat cheese with a taste of fruit, the comté matured for 24 months, the very mild artisanal roquefort, the gabietou and the estibère. Alongside these excellent products are cheeses from all over France, including Stilton from England at Christmas, Camembert with Calvados, Brie with truffles, and all year round small goats, the famous Ring of Vic-Bilh, the Ashen Goat, from Louvie-Juzon. An exceptional range completed by some other top-of-the-range products. Professional welcome.

Founded in the 1950s, the Pays d'Aramits cheese dairy is run by Martine Lembeye and her son Sébastien, who are committed to quality and promoting the terroir. Here, you'll find the most famous of ewes: the famous raw-milk ossau-iraty. Traditional cheeses made from mountain milk - ewe, goat, cow - collected in Béarn and the Basque Country await you, produced in compliance with a rigorous quality charter: a traditional production method, a longer maturing period and a thin, natural rind, made with salt water only.

To reach this farm, you'll have to climb to the heights above Arette and the valley. You can do this on foot, taking a winding, steep path lined with varied vegetation. Along the way, you'll be able to guess your destination by ear, thanks to the sound of the animals' bells. You'll be welcomed by the whole family, who'll be delighted to show you around and, above all, their delicious sheep's, cow's and mixed cheeses. It's a pleasant little stroll, rich in encounters, discoveries and landscapes!

20 years already for the cheese dairy, which won^1st prize in the Lyre d'Or competition (Paris Salon de l'Agriculture and Salon du Fromage) in 2010. A fine showcase for cheeses from France and beyond, from the mildest to the strongest, awaits you. An artisanal creamery and pasta section, hams, foie gras, smoked salmon, olive oils, ready-made meals, Poilâne bread... And a range of spices and peppers from around the world. Now, exclusively at the Anglet address, a Distri Fromage 24 hours a day, 7 days a week, with 40 possible choices. Fine vintages all year round, depending on the season.

The Fourme de Vau cheese dairy is located in the town of Brillac.

Renovated into a fully-fledged cheese dairy, this cayolar situated at an altitude of 1,000 meters above the Holzarte Gorge in Larrau, on the cheese route, enables four breeders from Mauléon, Moncayolle and Barcus to produce one tonne of cheese a year, i.e. around 400 pieces of pure ewe's milk cheese, labelled Ossau-Iraty. All around is a 60-hectare area where flocks graze in summer pastures, fed on dry fodder, hay and cereals. All the more reason to enjoy your cheese on site, in an exceptional setting surrounded by ewes.

Specializing in the production of ewe's milk cheese, Fromagerie des Chaumes was conceived in 1958 by a Dutch family in Jurançon to produce Edam, then bought out in 1967 by the Bongrain group, which launched Fromagerie des Chaumes and Fromagerie des Chaumes. The Mauléon site sells cheeses signed Etorki, Esquirrou AOP Ossau iraty, Brebiou, Chaumes, Saint-albray... All soft cheeses made in Mauléon.The store offers a warm welcome and product tasting. Enjoy!

Cheese remains the signature of the Enautenea farm. The farm has grown with the seasons since the ^18th century. A beautiful space has been created in the old cowshed to showcase the product, a store and a very large tasting room for groups. A tasting session (the axoa is a must) with a tour of the farm and its animals, with all the stages from production to maturing. In addition to cheeses, you'll find sausages, pâtés, preserves, jams and more.

This association was created in 1893 as a result of the crisis of the phylloxera which ravaged much of the vineyard. Its aim is to regroup cooperative dairies in the region and promote dairy products. Today, Charentes-Poitou butter, recognised Appellation of origin in 1979 is one of the region's flagship products such as Marenne-Oléron oysters, Cognac, Pineau…

A friendly farm with 250 goats (Alpine and Saanen), also listed on the Route des Fromages de Chèvre de Nouvelle-Aquitaine. Here, you can do all your dairy shopping, including the finest artisanal Poitou cheeses: mothais sur feuille, crottin, pavé cendré, tomme, faisselles and bottled milk. For 3 euros, you can meet the dairy's endearing dairymen, visit the cheese dairy, take part in a tasting session and even take part in milking. Cheeses available for direct sale, or at the Saint-Maixent market (Saturday).

A cheese museum? Better than that... World vice-champion cheesemaker Christophe has become the Basque region's benchmark in the profession in just a few years. His small, but very large, cheese shop at the foot of the cathedral will take you on a journey through the seasons. His homemade Tarta de Queso and a host of reworked cheeses, including truffle, chili, lemon and pistachio, will tantalize your taste buds. A rare and committed selection of cheeses from small-scale production and great traditions will take you to another dimension.

Ferme de Saraillot has always grown corn, sunflowers and raised cows, not to mention kiwi orchards. But when Rémi joined the adventure in June 2017, he set his whole family a challenge: to produce and market dairy products. After four months in the Alps, where he learned how to transform milk into ice cream, mozzarella, yoghurt, fromage blanc and cream, he launched Lait Gourmand. It's up to you to place your order in just two clicks on the website (available for collection on Wednesdays and Fridays). From producer to consumer, quite simply!

Don't expect to find tomatoes in February at Goût des Saisons! As its name suggests, this farmers' store sells only seasonal fruit and vegetables, freshly harvested the same day or the day before. It was set up by 3 partners who were already doing direct sales just outside Mont-de-Marsan, where regular customers came to buy seasonal vegetables and dairy products. The store now supplies dozens of farms in the Landes and Lot-et-Garonne regions, at very attractive prices. Another store in Saint-Avit.

Directly from producers in the Basque country and beyond, Cathy's cheeses invite you to travel. A wide range of ewe's milk cheeses, blue cheeses, bries with truffles, roquefort du berger, reblochon and other fine cheeses, such as a genuine Aubrac Aligot. Also charcuterie and other delicacies such as chorizo, saucisson, ham, pâté basque and a delicatessen with fine references: boudins, goat cheese cookies, piment d'Espelette, piperade... Cathy is the ambassador of these craftsmen and producers.

To be sure of finding a quality cheese, don't hesitate to head for Xavier Ropert's truck. This enthusiast will guide you in your choice and help you select the cheese you like best. You'll find him at various markets in La Rochelle: La Pallice on Sunday mornings, Port Neuf on Thursdays and at his L'Houmeau premises on Friday mornings. The welcome is warm, and the selection varied, with, among other things, speciality cheeses made with truffles (homemade). Xavier and his wife focus above all on quality, and also offer platters. You can order on the website for delivery, or pick up your order at the La Rochelle market.

In Hendaye, Mélody proposes in her store Gasnetxe (House of cheese in Basque), a beautiful selection of farmhouse cheeses from the French region, artisanal yogurts, gourmet desserts and a delicatessen that has nothing to envy to the famous institutions of the Basque Country. Each season, you will discover different cheeses from different regions, such as the Gaperon, a speciality from Auvergne, the tourteau from Poitou... but also Corsican cheeses such as the Basterga, the Moliterno which is a sheep's cheese, veined with black truffle from Sardinia.

Elgarrekin Farm invites you to discover its goat farm. Me, Grenadine, Gribouille and my 89 girlfriends arrived on May¹, 2010 at the age of 3 months in a goat farm fitted out for our well-being. Our feed is partly produced on the farm. You have a choice of cheeses: fresh, creamy, or matured in the form of crottin, pyramid or log. There's sure to be one to your liking. Don't hesitate to try our goat's tomme. You'll find this traditional know-how on the markets of Saint-Palais and Bayonne.

Located in Esnazu, high above the Aldudes mountains, the farm has two passionately-practiced activities: breeding Manex Tête Noire and Tête Rousse ewes, and producing farmhouse PDO Ossau-Iraty cheese. Farmhouse sheep cheeses made from raw PDO Ossau-Iraty milk, with the particularity of maturing in wet cellars, which is atypical in the valley. Visits are organized by appointment to better understand the different stages of production. In the opinion of gourmets, this is undoubtedly one of the best Basque ewe's milk cheeses that you can also take home.

In Celle-Lévescault, at the Domaine du Parc farm, thanks to his herd of 300 goats, Jean-Frédéric Granger produces cheeses, in organic farming. There is of course the famous chabichou, the logs, the more or less creamy round, but also the ashy pyramid, the fresh tommes and the cheeses with spices (paprika, parsley-tomato-ciboulette...). He transforms meat into terrines, rillettes, sausage or chorizo, and even produces some goat's milk soaps. He sells his cheeses at the farm and at markets from Wednesday to Sunday.

Cattle and goat breeding. Sale of goat and cow cheese. Artisanat, transformation of wool, felt, knitted…

One of the tastiest nuggets on the Grande Rue. Most of the cheeses in this cosy little store are matured by the excellent Xavier de Toulouse cheese house. In winter, the collection of raclette cheeses is mouth-watering. Don't be put off by the quince pâte à la coupe, so good with a sheep's milk cheese. Also on the shelves, a selection of craft beers and wines, jams and creamery. At the helm, Mélanie offers advice and is preparing to move a little further down the street for a wine and cheese cellar project. To be continued...

On the stall, you will find a wide range of cheeses from the most traditional to the most original, where the best cheesemaking regions and artisans are represented, so that everyone can find cheese to their taste every day, whatever their mood. The best cheeses are sold directly, as well as all the specialties of the famous Irati ecological cheese factory. The House offers charcuterie/cheese platters. Made in the Basque Country" is the brand's ethic, with local milk collection and organic maturing techniques.

Between Linxe and Castets, this farm raises organic dairy cows. If you're looking for quality farmhouse dairy products, you've come to the right place! The farm offers its dairy products for direct sale, so you can buy great yoghurts, delicious fresh cheeses, milk and ice creams, as well as meringues and Yule logs. Laurent, the owner, can even take the time to show you around his farm. You can also find their products at local gourmet markets.

It was on the family farm in Blanzay that Grégoire began producing cheese... from cows, and it has to be said that in the département, cows are rare. With the milk from his twenty Normandy cows, he makes some amazing organic products. His secret? A natural AB diet for quality milk, plus a dose of madness. Soft, tome, blue, more or less matured, with beer, wine, pepper, herbs, fenugreek, salad or raclette... Grégoire's cheeses are a delight. A must-try!

Soignon is the leading brand of self-service goat cheese in supermarkets. Saint-Maixent-l'École is home to one of their production sites and therefore one of their factory outlets. You will be able to discover all their products there: goat's cheese, cow's cheese, butter, cream, organic products, yoghurts and desserts, you will not stop loving goats and cows when you see all the good things that are produced with their milk!

The Basque Country has one of the finest cheese-making regions in France. This unique know-how has been handed down from generation to generation. Ossau-Iraty is one of the most emblematic PDO cheeses to symbolize this richness. And it's in the small village of Larceveau that Fromagerie Istara has been cultivating this pastoral tradition for almost 60 years, notably with the famous "P'tit Basque". The Fromagerie boutique invites you to taste and take away these gustatory "nuggets" considered among the world's best cheeses. An unmissable stopover.

A cheese signature in the bustling Docks district, focused on gastronomic excellence, with fishmongers, delicatessens, butchers, bakers, caterers, greengrocers, restaurants... The crèmerie des Docks confirms this level, offering a wide choice of Basque and other cheeses, fresh produce and a delicatessen that mirrors the terroir! You'll find Bleu des Basques, Ossau Iraty ewes direct from local farmers, Bries and Camemberts, and more. A real range of cheeses, with a cellar too.

Hidden away in the woods of Marçay, the farm covers 17 hectares. Since 2007, Stéphane Moreau has been raising over sixty goats of the Poitevine breed. He transforms their milk into delicious cheeses: mothais-sur-feuille, chabichou, chabis more or less fresh depending on the season, pyramids... He also makes terrines, sausages and goat sausages... The products, which he sells on site or via the Clique paysanne, are certified organic. You can talk to him about his practices: the goats, of course, but also biodynamics, eco-building...

350 goats raised on the family farm, fed on grass, hay and cereals produced on the farm (100% organic). From there, mothais on leaf, tricorne pigouille, faisselle are made according to the traditional method: farm ferment, ladle molding, salting, unmolding and turning by hand. You only have to choose your maturing, textures with different tastes, small and large characters... The cheese dairy has its store (visits and tastings), its e-shop and gives you an appointment on the markets of the Deux-Sevres.

Pantxika's love of cheese is evident in her store, where the motto is "La patronne est une crème et n'est là pas que pour faire son beurre". A fine selection of cheeses, almost exclusively farmhouse cheeses made from raw milk: truffle brie, brillat-savarin, roquefort, bleu basque, and more. All names evocative of tastes and know-how, they take us on a voyage of discovery through the terroirs of France (over 1,200 varieties), Italy and Spain. She also prepares sharing platters for your corporate and family events.

On 180 hectares, Nathalie and David raise over 500 Alpine goats. Nathalie is in charge of cheese processing and welcomes you to the store. David is out in the fields with the goats. With the milk, they make fine artisanal cheeses (often awarded medals): mothais-sur-feuille, carré de Couhé, chabichou du Poitou, pyramide, bûche... The two farmers don't stop there: with their meat, they make pâtés, terrines, rillettes and other canned dishes (chili, tajine...). A real treat!

This cheese dairy, founded in 1994, works in the traditional farmhouse way. The raw milk comes from partner breeders whose goats graze in the Mellois region. La fromagerie des Gors is a story of family and passion! The curds are ladled and carefully matured to delight our taste buds. Over 20 recipes are created: chabichou du Poitou AOC/AOP, couronne, bûche, losange, briquette, petit pavé, chevrette, dôme, palet, mothais sur feuille, and mothais sur feuille biologique. All guaranteed GMO-free!

For three decades, the Roux family has been running the Ane Vert farm with 700 goats, 120 dairy cows and 120 sows. Over the years, they have specialised in the production of raw milk goat's cheese in the traditional way. The variations are numerous: chabichou, chabis, faisselle, log, pyramid... but the know-how and the taste are always present. They are sold directly on the family farm or in short circuits via producers' shops and supermarkets.

The boutique of the Pamplie dairy, a cooperative since 1905 and famous... the world over for the quality of its PDO butter. You're in for a treat on this side of the border, with artisanal whole-milk yoghurts, smooth creams and fromage blanc. You'll also discover nuggets from the Gâtin region, including local flours, home-ripened cheeses and "Melle et une pâte" artisanal pasta. Not forgetting honeys, beers, chocolates and two local curiosities: spirulina, an excellent dietary supplement, and powdered infant milk.

Claire, young and passionate, raises alpine goats and makes her own cheeses - crottins, bricks, logs, little palets... - And here, no intensive breeding; the 50 adorable goats and kids are pampered and fed mainly with hay and pastures from the family farm. Don't hesitate to make a small detour during your visit to the Basque Country, and come and watch the milking and visit the goat farm - and taste the cheeses. A great moment for young and old with these beautiful ladies who are just waiting for your caresses!

Looking for an escapade with a thousand flavors of cheese and wine? Mother and daughter await you at L'escapade Fromagère. L'Escapade Fromagère is both a cheese shop, with a wide selection of farmhouse, artisanal, local and organic cheeses, and a wine and beer cellar, with no less than 30 different products. On the spot (to share or not), you can indulge yourself with one of the cheese boards, which can be complemented with Iberian charcuterie. And for your evenings at home? Don't forget to order a delicious cheese platter!