LE BEZENET
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A local specialty since 1970, this Bourbonnais cheese is either mature or semi-dry. Discover it on a walk in the area.
Made in the Allier region since the 1970s, it is little known in France. Since 1986, the GAEC de Font-Saint-Huile has been producing its Bézenet cheese using traditional techniques. Bézenet is a soft cheese made from raw cow's milk, and is available either matured or semi-dried, depending on your preferences. When tasted, it can be likened to a Reblochon or a Tomme de Savoie. Also known for tartiflette with bézenet. They also offer raw-milk fromage blanc and raw-milk cream. Sold on the farm and at local markets.
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