Regional cheese and cream stores Rhône-Alpes

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.

The Fromagerie de Bonneval-sur-Arc is located near the church and below the museum. Its flagship cheese is the famous "Bleu de Bonneval-sur-Arc". The emphasis is on short distribution channels, with local produce the mainstay. To round off your shopping basket, the cheese dairy offers a variety of products such as yoghurts, wine, honey, génépi, cookies and various charcuterie, covering a fine range of local products.

No nostalgia at this address born in Grenoble 75 years ago, but only fresh products! Here, the quality of the products from a preserved nature is always put forward. On the shelves of this model dairy, the best local and regional flavors: the unavoidable natural yogurt of the brand with chamois, fresh cream and fresh milk, PDO cheeses served on a platter and raclette platter in winter, fondue as well, charcuterie of the same quality, regional beers and wines for an aperitif board. Good advice and great pleasures to share.

Carole Depigny and Laurent Chatel raise about 60 cows. The milk production of their herd, stamped Savoyard milk, is transformed into white tomme, fresh or ripened cheeses, small aperitif corks, farm tomme... To better promote the work of the farm, Carole has opened a store selling farm products directly. She offers her cheese productions, but also other local products. A pleasant gourmet stopover, especially since Carole is warm and willing to share her culinary tips and tricks.

Sophie Richart-Luna shares her passion for cheeses with us in her beautiful boutique by telling us "Histoires de Fromages". Just one word of advice: even if you know what kind of cheese you want when you walk in the door, listen to the ideas of the woman who's going to help you discover a region, the work of an artisan producer, a manufacturing method, a particular maturing process. Let's go on a tour of France's cheeses, following the rhythm of the seasons, without forgetting our beautiful region. Remarkable ripening, total confidence and a selection of other gourmet products.

Established in 1962 in Yenne, in the picturesque Savoy countryside, the Coopérative Laitière de Yenne - Porte de Savoie is rooted at the foot of the Dent du Chat, between the Aiguebelette and Bourget lakes. It harvests milk from producers scattered across the mountain ranges of Le Chat, La Charve and the Chaîne de l'Épine. The cooperative has won silver medals at the Concours Général Agricole in 2008, 2010 and 2012, and gold medals in 2009 and 2012.

In 2020, Ferme Bertholet celebrated its 100th anniversary! It was created by Pétrus, the grandfather of Rémi, Bruno and Hervé. Rémi takes care of the animals: dairy and suckler cows, pigs and lambs, and of the 150 hectares of crops and pastures! Bruno and Hervé, with their team, transform the products at the beginning of the week to offer them for sale from Thursday. It couldn't be fresher! The products are guaranteed free of colouring agents, preservatives and additives and are EEC approved. One more reason to buy your meat directly from the producer!

The cooperative collects the milk from several producers established in the neighbouring municipalities who comply with a very precise charter, to produce cheese such as Margériaz, the Tome des Bauges AOC, the Petit Bauju... Tarines, abundances and Montbeliards grazing in the surrounding meadows are undoubtedly the cows producing the milk from which these cheeses are made. In the store, you can find dairy or farm reblochon, Mont d'Or when it is the season and other raclette cheeses. This fruit farm controls the entire production chain from grass and hay production to maturing and finally the marketing of cow, goat and sheep's cheeses. It is possible to visit and observe the production of cheeses, on request. In addition, from there, you can enjoy a beautiful view of the Bauges mountains. An online sale allows you to receive your favourite cheeses at home or pick them up directly from the cooperative.

A very nice farm ! The GAEC " Le Vent des Cimes " uses the local breed of Abondance cows for their adaptation to life in the mountain pastures and some Tarentaise cows. A herd of goats completes the production. Every summer, the young farmers settle in the Aulp de Marlens where they have opened a gîte (thirty minutes on foot from the Sardoches or Fontanettes car park) which is frequented by hikers on the Val Sulens tour, for a meal, a drink or a night's stay on a half-board basis (up to 20 people).

A fine selection of farmhouse and environmentally-friendly cheeses, excellent Bourbonnais products in creamery (eggs, milk, cream, butter, yoghurts...), cured meats and a range of specialized groceries, at the best prices. New products are always on offer, including those from Beillevaire. Cheese and charcuterie platters to order for all occasions and celebrations. Choice of organic spreads. In winter, raclette platters (goat, ewe, buffalo, flowers, truffles, croccanta....). Don't forget to reserve your Advent calendar.

In the heart of the Maurienne region, the Valmeinier resort is home to a store that is sure to delight all gourmets: La Fromagerie. The shop showcases local farm produce, including cheeses from Ferme du Mont Thabor and other local products. You'll find Beaufort, Tomme and Valmeinier goat's cheese, as well as charcuterie, liqueur, wine, beer, jam and honey. A raclette package is also available, with the loan of the famous raclette machine to share an unforgettable evening.

A cellar of... cheeses ! At the Cave de Salers, we explain to you all the secrets of a good cheese, the one that a few producers have been making for centuries. The worthy heirs of the buronniers of yesteryear ripen more than a thousand cheeses here. They watch over them so that, during 3 to 18 months, the aromas develop under the golden rind. A visit that will whet your appetite with a tasting of 3 Salers cheeses on the slate. Try to find the aromas! And if you want to try to make an aligot at home, don't hesitate to ask them for advice!

Farmers in Maurienne and producers in Savoy sell their products online. AOP BEAUFORT des Arves, farmers tommes of cow, goat and sheep, Bleu blue… Vins de Savoie AOP, mountain honey, liqueurs, regional products.

Discover the production of Beaufort at the Coopérative Valley cooperative cheese Factory: Free visits every morning in Saint-Sorlin-d'Arves at the foot of the Iron Cross Pass.

Other stores: Saint-Michel-de-Maurienne (permanent) /Albiez-Montrond, Le Corbier, La Toussuire, Valloire (seasonal).

It is impossible to pass by this superb cheese factory without noticing the transformation that has taken place at the Fromagerie Cugnet. Contemporary decor of the best taste to better highlight the stars that are the cheeses. A remarkable selection of seasonal cheeses by Cédric and Thibaud, who are always on hand to advise us on the cheeses they know from each producer. The producers are mostly local, but they also make excursions to other regions. To discover, the "house" cheeses with beautiful creations, especially during the holidays.

An address designed by Alain Michel, an exceptional cheese maturer for over 50 years. At the boutique d'Albigny, you'll find cheeses matured by a passionate artisan. The focus is on regional cheeses such as Beaufort, Abondance, farmhouse Reblochon - including the famous "Le Michel" -, blue-veined cheeses, Tome des Bauges... But also Jura Comté cheeses of different ages, cheeses with truffles and the inevitable Fondue Michel. Knowledgeable, friendly advice. La Crèmerie du Parc sells excellent farmhouse dairy products and a selection of wines.

In a central area, just a stone's throw from Place des Breeding which lacks the good eating addresses according to us, the opening of the Plateau de Pierre is one of the best news of this guide. What could be more welcoming than the opening of a cheese factory, especially when it is held by a genuine enthusiast, Pierre Baylot, a cheese maker's son (his mother and aunt at Ambert at Le Buron for 70 years!). Once a fool always a fool because this is a conversion for Pierre who got back to his first love for the good cause: our gourmet pleasure and the sharing of his Auvergne family experience. In this beautiful little boutique, some cheeses are awaiting us according to the seasons. Working live with small producers, particularly from Auvergne, Pierre Baylot brings us on a tray a Saint Nectaire as you won't find anywhere else in Lyon (and in the surrounding). AOP cheeses of Auvergne, but also an excellent Brie de Meaux, Reblochon and a wonderful Compté (because the refiner who works with Peter, the MOF Christian Janier settled in Lyon, is a native of Jura). A region is highlighted every fortnight in a most attractive thematic window. Personalized trays with the advice of a cheese-maker who opens us the doors of the most clever addresses.

Cheesemakers and ripeners in Lyon for over 20 years, Thérèsa and Anis, accompanied by their son Ulysse, have never stopped improving their offer, whether in their recently refurbished boutique or on their best-in-class website offering delivery throughout France. Between modernity and tradition, these passionate cheesemakers offer a remarkable selection of cheeses from all over the world, both French and foreign. Our raclette and other festive boxes are perfect with a good bottle of wine and a selection of charcuterie from France, Italy and Spain. Buffets are also available, as are astonishing cheese platters! Artisans of taste.

Share your passion for cheese! That's what Alexandre Lionti has been doing at Fromagerie de l'Ile Verte for over 20 years. The pleasure knows no bounds, with 160 varieties from here and abroad: picodon from the Drôme, saint-marcellin from the Isère, bleu du Vercors-Sassenage, as well as English, Italian and Dutch cheeses... Alpine specialties include Termignon blue, Tignes blue cheese and alpine Gruyère. Fondue de Mathilde and raclette made with raw milk. In another style, brillat-savarin with truffles. Cheese platters and a selection of wines to accompany them.

This quality cheese factory has been in operation since 1925. It is a shop just the way we like it, simple, efficient and with a warm welcome. Here, we promote local products and especially cheese, the king of the place. Jacqueline Coulaud remains faithful to the local cheeses (Saint-Nictaire Fermier, Cantal, salers, gaperons, artisons) and to the honey from Velay, while the blue cheeses come from Gex, the PDO Roquefort from the Caves Baragnaudes... A look at the collection of cheese bells. Plates, deer, faisselles complete the atypical and authentic decor.

Sometimes we have to queue out, so this address is running. It must be said that space is restricted in front of the counter and the cold bank. County, Bleu blue, Petit Blue, little Saint Denis… All the cheeses in the region come together. But if the establishment makes a beautiful contribution to local productions, those of other regions have not been forgotten. Raw milk, fresh cream, cheese and white cheese are also offered in detail.

For over 60 years, the Haute Maurienne Vanoise dairy cooperative has been firmly established in Lanslebourg. Every day, it collects and processes milk from 40 local farms to produce two regional treasures: Beaufort PDO and the famous Bleu de Bonneval-sur-Arc. If you're a gourmet enthusiast, you'll be spoilt for choice when it comes to tantalizing your taste buds with our varied and diverse range of products. You can also create your own gourmet basket!

Jasseries are farm buildings typical of the Forez mountain pastures, used to make cheeses such as rigottes and fourmes d'Ambert and Montbrison. Here, you'll also find cheeses from all over France, Great Britain and Holland, rigorously selected for quality. Looking for an original cheese? Opt for the Camembert, a beer-aged cheese from Brasserie de la Loire, the Claousou encircled by its spruce strap, or the succulent Brillat-Savarin with truffles!

Although this renowned ripener left Joyeuse, where he had settled in 1983, for Planzolles, his cheeses are still as good as ever. Peytot matures the cheeses of about fifteen milk and goat cheese producers. You can buy the famous picodons but also the guinguette du Peytot, a goat log, the tommette de Drobie, made from curd, or the lardé, a delicious creamy goat cheese coated with thin slices of smoked breast. You can also discover the manufacturing process of picodons through the Terra Cabra museum.

Established in 1935, this cooperative, transformed into a dairy in 1985, stands out for its artisanal dimension and its commitment to a rigorous quality charter. Only milk from three breeds of cow is accepted here: Tarentaise, Abondance and Montbéliarde. Enthusiasts can visit the cheese dairy to unravel the mysteries of cheese-making, right on the cooperative's premises. Access is free during store opening hours.

In a few years, Mons has become one of Lyon's references in terms of cheeses. With 6 stores, Mons covers the city for our greatest pleasure. Mons, a gourmet house founded in 1964 and propelled to the forefront by Hervé Mons, MOF cheese maker 2000, and his brother Laurent. In all the stores, passionate people trained by the house to serve us exceptional cheeses on a platter: Auvergne cheeses, truffled camemberts, but also fondue and raclette in season. Impossible to resist.

When you are in the mountains, in summer and winter, you quickly have an irresistible desire for local products. The Fromagerie de Plagne Centre is located in the Galerie commerciale and offers a wide range of regional products, from salting, which can be enjoyed as an aperitif with friends or family, to cheeses in the bowl, which are at the heart of all the recipes of mountain cuisine, wines and liqueurs to be tasted with delight and moderation... A stay in the mountains would not be complete without some shopping of this kind.

For lovers of local products, a stop at the Laiterie du Mont Aiguille is a must. One of the last independent cheese dairies in the AURA region, committed to organic farming, the Laiterie du Mont Aiguille makes its cheeses from milk collected from farmers on the plateau, producing cow, ewe and goat's milk cheeses. These are "mountain" products. In the shop, all the flavours of the delicious cheeses made on site.

Located just a stone's throw from the tourist office in the heart of Le Bourget-du-Lac, the Fromagerie du Lac is a true paradise for cheese and regional product lovers. You can stock up on local cheeses, dairy products, wines, jams, honey and much more. If you're undecided about the vast selection on offer, the crémière will be on hand to offer sound advice, enabling you to choose according to your preferences. It's the ideal place to take home delicious treats.

It's hard to beat the selection, as Le Buron sets the bar very high with an impressive variety of cheeses. Fred, the owner, unearths cheeses created deep in the mountains, with the flavors of the pastures. He also finds the best cheeses from elsewhere. He reinvents them by adorning them with truffles, like Saint-Nectaire, Brillat-Savarin or Brie de Meaux. New products arrive daily. Its fresh tome cheese can be used to prepare historic truffles. Le Buron also offers a range of delicatessen products.

The Fromagerie Morin is located in the Marché aux fromages, temple of good eating since 1920. You can find cheeses from the Auvergne, but also from other departments in France. The shop also sells gourmet products from the region: charcuterie, croquants and other local specialities, such as Patranque, an old recipe that the Morin family has brought up to date. Fromagerie Morin has other outlets in the town: from the Marmiers shopping centre to the Provencal Market. The establishment is present on about fifteen markets

In the territory of the A.O.P. Comté appellation, don't miss the opportunity to taste the artisanal products of this cheese factory where you will find excellent... Comté cheeses matured by the Monts et Terroirs company. Other cheeses are to be discovered, among which a famous morbier, raclette... and dairy products: butter, cream and white cheeses of very good quality at prices much cheaper than in supermarkets. Other local products with cold cuts, jams, honey.

A typical establishment in which to shop and bring home gourmet souvenirs. An impressive selection of farmhouse cheeses from Auvergne, creamery, cold cuts including the famous Salaisons du Sancy, artisanal beers from Sancy, red, white and rosé Côtes d'Auvergne, syrups, fruit jellies, cooked dishes in jars, gentian tea... The quality of the products and the kindness of the welcome is such that regular holidaymakers place orders and have their cheeses and cured meats sent to their homes by post.

In the heart of Aubenas, the Auzas house invites you to the heart of cheese: more than a hundred to choose from! You will be impressed by the beautiful variety of Ardèche cheeses, including some rarities such as the Etoile des Neiges made in Coucouron. You will discover with the same interest a tomme du Cantal, an aligot or truffade. All of which are matured to perfection, as it should be in a good cheese dairy. Other treasures of the Ardèche region await you: organic jams, Bourganel beers, local wines and a plethora of delicious sausages and pâtés.

The Moûtiers dairy cooperative invites itself to the resort to discover its famous Beaufort PDO and many other cheeses and local products.

This delicious cheese dairy welcomes you in a typically regional setting. It has a small cave for maturing Savoy tommes, which you can visit on request. You'll discover a wide selection of cheeses, including Beaufort, Reblochon and Meule de Savoie, all of which are renowned in the region. What's more, you can enjoy them with a selection of Savoyard wines and other local products. Come and sample the delights of this authentic gourmet restaurant.

Since its creation in 1954, the Cooperative has been tasked with transforming over 5 million liters of milk into Beaufort cheese every year, which translates into the production of 11,000 wheels annually. The 40 affiliated farms are committed to supplying milk that complies with a quality charter, using milk from cows of the local Tarine and Abondance breeds. Production is then distributed through the 8 stores in the area.

Since the 20th century in Morzine, the Fruitière des Perrières has been transforming milk into cheese. Since 1992, a new cheese factory has been built on the site and the old maturing cellars have become a friendly restaurant. You can take advantage of this opportunity to fill up on reblochon, tomme des Gets, abondance, raclette... but also the creamy Bleu des Gets and the fruity Saveur des Gets (a kind of Savoy Gruyère) which have made its reputation and many other Savoyard specialties.

The Coopérative Laitière du Beaufortain brings together a truly united community of around 200 dedicated farmers, who work together to create the exquisite Beaufort cheese, ready to be enjoyed. This alliance plays a crucial role in supporting local producers, while encouraging environmentally-friendly production at altitude. By choosing to buy from these boutiques, you're promoting direct exchanges. Support this wonderful initiative!

La Fromagerie is firmly established in Lanslebourg, collecting milk every day to make the famous Beaufort PDO and Bleu de Bonneval-sur-Arc cheeses. This cooperative now brings together farmers from the villages of Aussois, Bramans, Sollières-Sardières, Termignon, Lanslevillard, Bessans and Bonneval-sur-Arc. Each year, it processes 5 million liters of raw milk, 90% of which is used to make Beaufort and 10% for Bleu de Bonneval.

Discover the entire world of Beaufort, a PDO cheese, inside this seasonal store located behind the Tourist Office of Les Saisies and the Salle Cristal. Other Savoy products such as cheeses, but also charcuterie, Beaufortain meat, wines, jams, honey, crozets... are also available. Local producers are therefore very keen to promote quality products through a short and fair circuit.

The Baret cheese dairy has been a family business for 70 years: created in La Talaudière by grandmother Marcelle, it is now her granddaughter Laetitia who runs the cheese dairy in Saint-Etienne. With its electric blue front, it is modernising, but you will still find a very wide choice of cheeses, more and more from local producers in short circuits. Privilege is given to tradition, the Protected Designation of Origin and the people who work in the respect of their trade. Cheese by the cut, personalized trays or butter, yoghurts and white cheeses, the creamery-cheese dairy is a passion! Two other shops in Firminy and Saint-Chamond.

This dairy cooperative offers a choice of local products, which are made and matured in its cellars at the bottom of the valley. For several decades it has been harvesting and processing milk from dairy farms located in the mountain villages of the Tarentaise region, representing 750 tonnes of Beaufort. Between 30 and 80 wheels are produced per day depending on the season and the lactation of the cows. You will find in the shop, beaufort, reblochon, tommes, cheeses from Savoie. Online sale possible.

The Jacquot family raise their cows near the Col de Leschaux in winter, and on the Combe des Villards mountain pasture in summer (from the Col de Leschaux, follow the signs for Le Semnoz, "alpage", 8 km on the left. Access by car (track) to the chalet). On reservation, the farmers will welcome you and offer you a tour of the mountain pasture farm, the workshop where the milk is transformed into cheese, and the maturing cellars. Tasting and sales on site. Pleasant walks nearby. The perfect opportunity for a gourmet day out!

The Guillaume family has been maturing cheese for four generations. The story begins in 1924 with Marcel and his wife Léonie who decided to use four old wine cellars for maturing their cheeses. The house, modernized by their grandson Sébastien and recently by his daughters, now supplies some of the most renowned Parisian gourmets and cheese makers. Saint-nectaire, Pavin, their speciality with an orange rind, and other cheeses are made on the farm, before being matured in the natural cellars, the time to develop all their aromas.

The original cooperative is in Bourg-Saint-Maurice... So, Grenoble gourmets in love with the famous Beaufort PDO are more than happy to push open the door of this store right in the heart of town. Unrivalled expertise goes into making this exceptional cheese, whose milk comes exclusively from Tarine and Abondance cows. Mountain cheeses in this alpine chalet, as well as mountain charcuterie and other local products, including wines.

The Fruitières Chabert were created three generations ago, in 1936, in Vallières, and are now present all over the two Savoy territories. The Val de Fier cheese factory in Vallières makes Emmental de Savoie, the fruitiest of the French Emmentals, with a dry, yellow to yellow-brown rind and a firm, melting paste. It takes a minimum of 75 days, with a week in a cold cellar, to mature this raw milk cheese. It is therefore not surprising to find Fruitières Chabert in the Itinéraires des Fromages de Savoie network.

The Moûtiers dairy cooperative boasts over 60 years of know-how. Although Beaufort is its flagship product, it also offers other local cheeses and gourmet products. Every year, the company produces around 800 tonnes of Beaufort, or just over 18,000 wheels. These delicious products are the fruit of the labor of more than 80 milk producers, spread across some 60 dairy farms located around Moûtiers.

After 40 years at the service of lovers of the finest cheeses, Didier Galland has given way to Jérémy to run the cheese dairy that still bears his name on the Croix-Rousse plateau. Among the marvels of a cheese shop that maintains a special relationship with its producers and offers cheeses in step with the seasons: cheeses from here (an excellent regional selection) and elsewhere, notably Switzerland, blue cheeses to suit all tastes, authentic mozzarellas or a soft truffle cheese. Expert advice given with a smile. You can also order a cheese meal or superb custom-made platters to treat your guests at a reception.