FROMAGERIE DERET ET FILS

The Déret family has been working for four generations according to a quasi-unchangeable artisanal artisanal process to produce cérilly from white cheese to dry cheese. Moulage moulding, artisanal salting everything is adapted to very strict European standards. The house also manufactures butter from churn in traditional wooden moulds made in Tronçais forest. Every generation of the family was able to bring its know-how to create new cheeses, Jean and Michel created Bourbon Blue and tomme of Tronçais, and Bertrand le to figs.