Regional cheese and cream stores Rhône-Alpes

The finest showcase of seasonal cheeses selected and matured by genuine enthusiasts. Starting with Pierre Gay, one of the Meilleurs Ouvriers de France, who passes on his passion and know-how to a team led by Paul. A close friend of Pierre Gay, Paul will take over the cheese dairy to perpetuate the best of tradition. Admire the maturing cellar beneath your feet. Trays as beautiful as they are delicious. Excellent value for money from a gourmet address to be found on the menus of the city's best restaurants. Nugget!

Let yourself be guided by the gourmet advice of the smiling team at this beautiful cheese shop, well known to cheese specialists. Valérie and Frédéric Royer have been master cheese makers and ripeners since 1974. It's with passion and know-how that they offer all kinds of cheese: goat's, ewe's or cow's, selected from the best producers in the neighboring mountains or further afield. A wide choice of quality and good advice to delight cheese lovers. You'll find the great classics as well as more confidential cheeses.

The cheese shop is a reference in downtown. Kindness, discretion and sound advice are their watchwords! Let yourself be surprised by the cheeses selected by Olivier the owner, valuing the maturing, the farm products and the raw milk. Don't hesitate to compose your own cheese platter. The place also has a rich wine cellar with affordable prices. Taste on the spot a platter of about ten cheeses, accompanied by fresh or dried fruits and small vegetables to crunch: the ideal to share a beautiful moment between friends.

Have you ever thought of cheese maturing as a craft in its own right? It's a revelation we're making here. But to enter this world, you first have to venture off the beaten track. Here, you'll find only small-scale producers, carefully selected for their ability to create exceptional cheeses: Beaufort, farmhouse cheeses, Tignes blue cheese, Termignon blue cheese, hay tomme, goat's and sheep's cheeses...

If the diversity of local products found there (honey, sausage, lentils, eggs, craft beer, etc.) could allow us to qualify this cheese shop as a grocery store, it is indeed the cheese that is at the centre of attention and for good reason. Lizette has been working with cheese since she was 16 years old and she knows her stuff. Her advice is accurate and valuable, her explanations are clear and she never hesitates to offer a little tasting. Her good humour is a pleasure to see and her cheeses, coming directly from local producers, are delicious.

In a street where good food addresses follow one another, we must start with the excellent Bernard Mure-Ravaud, World Champion Cheesemaker and one of the Best Craftsmen of France. A moustachioed man, both funny and serious, who loves not only cheese, but also the contact with all his customers, assisted by his son Renaud Mure-Ravaud. Exceptional cheeses matured in the cellars of the house: Beaufort d'alpage, Termignon blue cheese, Tignes blue cheese and all the other cheeses on a platter according to the seasons.

cURL error

A crèmerie by Alain Michel. Alain Michel's experience and expertise - 55 years of sharing his passion for cheeses - and the smiles and advice of an entire team are on display in this Pringy shopping square, complete with parking lot. In a gourmet boutique, a selection of the finest mature cheeses at fair prices. Seasonal cheeses are combined with exceptional cheeses to create the perfect platter. Among the regional cheeses, don't miss the famous Le Michel farmhouse Reblochon, as well as one of the house specialties, the ready-to-use Fondue Michel. Whole or cut cheeses, cheeses from here and abroad, dairy products, charcuterie and quality wines.

At the foot of the Puy de Dôme, you'll find an area dedicated to the region's products, with large stalls of Auvergne cheeses, as well as a vast selection of wines, beers, spirits, confectionery, cured meats, crafts, books... Saint-nectaire is matured on site in the cellar (AOP Auvergne cheese). Charcuterie and cheese platters are also available to order. Ample parking and prices no higher than those charged by supermarkets make this a stopover of choice.

The Coopérative Fruitière en Val d'Arly Savoie Mont-Blanc, founded in 1969, brings together over 80 small local producers from Savoie and Haute-Savoie. Located at the foot of the ski slopes, it offers a museum space of over 100^m2 and cheese-making workshops producing a variety of cheeses, including Reblochon (PDO) and Beaufort PDO. Its boutique offers a selection of local products, including ice creams, farmhouse cheeses, wines, charcuterie and delicatessen.

Bleu de Laqueuille, salers, cantal, saint-nectaire, gaperon... Auvergne cheeses are numerous here, but they are not alone! You can compose a real varied platter, with quality products thanks to Eric who takes care to select the producers and refiners. The trip to Auvergne continues in the store, in the grocery store, where you can find with pleasure green lentils from Le Puy, artisanal flour, jams, sweets and even artisanal beers. Quality is also found in the welcome and advice.

Yesterday's barking cheese factory is no longer, with its small tile floor and rough draught from which mélangés perfumes escape. No nostalgia, because the quality of the products in this "new generation" cheese factory puts great value on the wonderful cheeses of France. Here, the cheeses are no longer content to be sold at the cutting, in the air of the time, they are also presented in verrines or spoons. An extraordinary garden, where all flavours, from the toughest to the most gentle, are present, to compose a complete bouquet for a true cheese meal. In the cupboard, farmers and other dairy products are used, without missing cheese sandwiches.

A history is needed! As early as 1964, Hubert Mons decided to sell on the markets. In 1983, his son Hervé, trained in Paris with the greatest cheese makers, opened the first shop in Roanne and in 2000 he became Meilleur Ouvrier de France. Thanks to his excellent know-how, the company thrives, develops in France and abroad, and in a short period of time supplies the most famous restaurant tables. Today the Mons company has 3 ripening sites, 1 dairy production unit on the Côte roannaise, 250 cheeses in permanent ripening, 1 international training centre and 10 sales outlets including the original Montbrison cheese dairy... a chance!

Specialized in blue-veined cheese, the dairy is the second largest manufacturer of Fourme d'Ambert and the third largest of Bleu d'Auvergne. Most of its production is made from pasteurized cow's milk, with specific ranges such as Bleu de Laqueuille, La Mémée, Bleu des Causses, etc. The company makes raw milk cheeses in a separate production facility. In constant evolution, La Mémée now has a commercial website.

Paysalp and the farmers of Mieussy have joined forces to design this cheese dairy, which is open to the public. The dairy produces the delicious Reblochon PDO and Tomme de Savoie PGI cheeses. It is part of the "Itinéraires des fromages de Savoie" network. Following a fire in 2023, the cheese dairy now offers its products in a temporary bungalow opposite the old fruitière. You can still enjoy Tomme de Mieussy. It is currently impossible to visit the workshop.