Gourmet products local specialties and wines Sauvain

During the visit, which starts at 9 p. m., you will attend all the stages of manufacture conducted in accordance with traditions: lait of milk, put in the mold mold, salting of the fourmes during the casting and draining on the pine wooden channels. The milk is harvested from about 700 municipalities at more than m altitude. Curdled requires an hour waiting; the draining on the channels lasts 5 days; it's this contact with wood that gives the crust its orange color. The fourmes are then draped with long needles to facilitate the air input and to develop the ferment which gives the blue. A 28-day refining period in altitude cellars is required. Next, a gallery with models depicting the life of old people in the Jasseries and the manufacture of yesteryear, as well as a video on the route of milk, from the producer to the finished product, will be presented. To close the visit, a small tasting of D de Montbrison is offered in the store. Greedy, it's the opportunity to enjoy and buy!

On-site sales: Fourmes of Montbrison AOC and goat cheese.

Present on the markets of Feurs and Montbrison when he is not at the orders of his store, Pierre True knows how to satisfy the gourmets. It pursues family and local tradition by producing Bardin bags, one based on pork offal and sausage meat. To eat in salad or hot with potatoes or lentils. Tasty and simple. Other specialties of the house are classic, campagne and ham, but terribly effective on your senses. Special mention for sausages with a inimitable taste.

La Fromagerie des Hautes-Chaumes - Fromagerie artisanale de Sauvain has been perpetuating ancestral know-how since 1999. This artisanal institution produces the famous Fourme de Montbrison PDO from raw milk, using traditional methods handed down from generation to generation. This passion and tradition are carried on by Hervé Mons, Meilleur Ouvrier de France, who took over the reins of the cheese dairy in 2020. Its success is due to its high-quality milk from cows fed on local hay and careful maturing in natural cellars. The result is a blue cheese of incomparable finesse and taste.