Regional cheese and cream stores Provence-Alpes-Côte D'Azur

Founded in 1950, the company offers some 300 varieties and appellations to feed your cheese platter. A team concerned about the quality of its products. An incredible variety of goat's cheeses by region, more or less made, all carefully matured. Customers come from far and wide. You can order trays that will be elaborated with taste, with the addition of seasonal fruits, grapes or figs that will make the gourmet agreement. Bonus: vacuum-packed if necessary. Also to be discovered is the Bordier butter, a product of excellence, available in several flavours.

Founded in 1949, the Ubaye Valley Dairy Cooperative was created to promote traditional mountain cheese-making know-how. Currently the cooperative has 2 sites with a point of sale to individuals: the headquarters in Barcelonnette where dry cheeses are made, and La Bréole for fresh cheeses and yoghurts. Today, it groups together 11 mountain dairy farms for a collection of around 2 million litres of milk per year.

The cooperative was founded in 1988 by milk producers from the Queyras region, and today there are around ten of them. Mountain specialities and mixed-milk cow-goat cheeses are the hallmarks of this dairy, where you can pick up organic raclette, Tomme des Chalets, and their famous blue cheeses: organic Saint-Véran, Queyrassin made from whole goat's milk, Bleu du Haut Guil made from whole cow's milk, and Bleu du Queyras made from raw cow's milk, which won a silver medal at the Concours Agricole.

It's hard to make a choice as the range of products made here is so wide: fresh, creamy, semi-dry and dry cheeses, fancy cheeses, but also faisselles, white cheeses, whipped cheeses, two-taste pyramids, logs, tommes, "camemberts", grated and shaved goat's milk, that's quite a selection! About fifty goats raised on the 4 hectares of Agnès Gaffet's family farmhouse provide the necessary milk, processed on site. In tune with the times, the goat farmer has created a drive to pick up her order (at the farmhouse or at a market).

Édith and Pascal chose this small corner of France to get back to nature and learned the hard work of caring for a goat herd. A few horses, ponies and donkeys complete a herd that will delight children who love guided walks. You can choose a family walk followed by a picnic that will end with a tasting of fresh cheeses with multiple flavors. The discovery day, fun and educational, allows you to participate in the farm's activities. Various cheeses and other dairy products for sale at the farm

Mario, the new manager, is not stingy with his advice and recipes. He knows the products of his delicatessen like the back of his hand. It must be said that they are rigorously selected by him. A nice place for farm goat and ewe cheeses. The banon is honored and you will find a delicious selection of very local products. While browsing through his small store, you will discover wines and spirits, jams, pastries and artisanal chestnut cream, bread and artisanal charcuterie.

Since 1958, this cheese factory has been making and selling the famous Banon, a PDO cheese, as well as a wide range of fresh and mature goat's cheeses. The milk is collected, the cheeses are made and matured by the masters of the place, in order to preserve the authenticity, the subtlety and the flavour of yesteryear. It is this know-how that you will come here, in the middle of nowhere on the road to Apt, to share and why not learn how to fold the famous Banon cheese in its chestnut leaf case. On the spot a film will explain you the manufacture of cheeses.

For 3 generations, the Laiterie du Col Bayard has been offering the very best our mountains have to offer, with an incredible choice of over 120 artisanal cheeses, 40 of which are produced in-house. We start with home-made cheeses, made from cow's, goat's, ewe's or mixed milk. For a real taste of the region's finest products, gourmets can head to the restaurant for its famous cheese cart or delicious tourtons du Champsaur. One of the region's most gourmet stops.

Thierry Yernaux is a goat breeder and cheese producer with raw milk of stamped chèvre AOC, but also tommes and even svon to goat milk. You can find the operation on the old RN 100 between Mane and St Michel the Observatory at the level of Château de Sauvan, at 1,5 km of track.

After a career in prestigious restaurants, Julien Ragusa, a former chef, set up his own cheese maturing business. His cheese factory and his hard work were quickly recognized by the French Culinary Academy. His singular cheese trays and boxes seduce by their originality and their playfulness, and allow you to discover, among a selection of 200 cheeses mostly made from raw milk and produced in the purest tradition, the truffled knickerbocker, homemade, or the Clacbitou, a goat cheese with a slight taste of hazelnut.

Romain is a passionate cheesemaker. No fewer than 130 farmhouse varieties made from raw milk. A few names? Roves de garrigues, Pélardon, Banon, Epoisses, Tommette de Lozère, Livarot, Trois cornes d'Aunis, Pigouille, Roquefort, Camembert affiné au Calvados... The best thing to do is to go there: cheese lovers beware of the razzia! Cheese and wine go hand in hand, so you'll find some good bottles in the delicatessen section, as well as charcuterie, foie gras and truffles to fill your Canesteou, otherwise known as a wicker basket in Provencal.

Saveur Caprine is a farm of discovery and a dairy goat farm conducted in organic farming. Possibility to discover the breeding and the farmyard, but also to stock up on goat cheese and olive paste, the two specialties of the house. Snacks, snacks and tastings are available upon reservation. Its project is to educate the public on the life of the animal and vegetable farm, through fun visits. An educational farm has also been opened in Castillon by the association.

Florent Rueda breeds 150 saanen goats, Swiss goats whose mild, slightly sweet milk gives special flavors to the cheeses made and matured on site by his mother, Marie-Paule. These include dry, semi-dry and whole-milk brousse, as well as specialities such as St Rémois, a fresh lactic, and Alpicrème, a flowery crouté. These cheeses are on sale on the premises, and can be found at the finest restaurants in the region, including Château d'Estoublon.

This is a very active cooperative with more than a hundred members - cereal growers, market gardeners, breeders - and it also exists in Manosque and Valensole. No intermediaries, ultra-fresh products and flawless traceability at the same price as the producer. Demanding or committed customers can find seasonal fruit and vegetables, dairy and farm products, cold cuts and meats all year round. The approach being also locavore, nothing is produced more than 160 km away. In the fish section, sea bream, sea bass and tuna from La Seyne-sur-Mer are sold vacuum-packed to guarantee the freshness of the product. Practical and well-stocked, the grocery section offers honey, tapenades, olive oils, jams, dried fruits, fruit juices, beers and wines, and organic products. The bread is made by farmer-bakers with their own wheat and small spelt. In short, you can do almost all your shopping at Couleurs Paysannes, and even treat yourself with a bouquet of flowers. Easy to access, the building is well visible from the avenue de La Grande-Bégude, which connects the center of Venelles to the Logissons. The welcome is smiling, the parking is free and every Friday and Saturday, producers come to present their products

Here you will find a wide variety of local cheeses or other regions of France. The cheese maker also offers accompaniment to French and Italian delicacies. Provençal products such as honey, tapenade, candied fruit, Vence nougat or olive oil also appear in this boutique which highlights quality products from local manufacture. You can even enjoy on-site sandwich or plate on request.