Regional cheese and cream stores Venanson

Tétou was the nickname of the owner's grandfather, and she wanted to pay tribute to him. A return to her roots, the need to evolve in nature and in contact with animals. She opted to raise goats, a relatively rare choice in a valley dominated by cows and sheep. With her 70-head herd, she makes cheese from April to October at the Venanson vacherie. The cheeses are very tasty, and customers are not mistaken: the 40 cheeses made daily sell like hotcakes.