The best grocery stores Causses et Cévennes

Founded in 1927, Carles is a family business, and Delphine, the illustrious third-generation representative of the village's master craftswoman, is its guardian. Carles Roquefort is made entirely by hand, using time-honored know-how. The cubed curds are stirred to prepare the texture of the paste. The grains thus formed are then placed in molds, then sprinkled with the powder of a Roqueforti penicillium grown as in the past on rye and wheat bread. Then comes the draining and, finally, the maturing in natural caves. The latest addition, Roquefort Carles Elégance, is the softest and smoothest, a true delight.

Le Vieux Berger is first and foremost a Combes family story. Cheese has been made here for three generations. It's a slow, patient and meticulous process. The milk comes from local producers. All stages - cutting the curds, molding, draining, salting and maturing - are done by hand. Discover all the secrets behind the making of this Roquefort during a visit to the packaging workshop, and leave with products that smell of Aveyron and quality.

It's amazing what you can do with chestnuts! Bread, croissants, tarts, crunchy, gingerbread, cookies, cakes, jams... all without preservatives or colouring. In this chestnut paradise, Valérie and Damien (former Alsatian chocolatiers) also offer other Cévennes products (liqueurs, preserves... always made with chestnuts). They have created an original range of sweet and savoury biscuits as well as a speciality, the chestnut tart.

Here's an address that will delight any epicurean with its high-quality products and powerful flavors. Here, porcini mushrooms are available in an almost infinite variety! On the shelves, you'll find products that are creative, original and... ceps. Alain Lesage has invented a whole range of products based on the king of mushrooms: liqueur, flavored salt, preserves, molecular pearls... Other local products from Lozère and neighboring Ardèche are also available. In season, morels, truffles, trumpets of death, milk caps, chanterelles and mousserons are on sale.

Paul Alric created the Papillon brand in 1906, at the same time as his maturing cellar. Since then, the dairy has maintained a privileged relationship with ewe's milk producers, who supply it with quality milk. The Papillon cellar also has its own bread oven, where 300 loaves of rye bread are charred each year. Their moist crumb, sown with the famous Penicillium roqueforti, develops the fungus that gives Roquefort its distinctive taste and character. This natural alchemy is supervised by a master maturer.

Roquefort has been made in the Gabriel family since 1872. Today, Gabriel Coulet produces several cheeses among which La petite Cave, mellow, with a typical taste without being full-bodied; Le Castelviel, strong, powerful and generous, with an ivory color and an intense blue color; or the Tomme des Cazelles, melting in mouth. The house offers a free visit of its cellars with a film on the making of Roquefort cheese followed by a tasting. There is also a restaurant, La bergerie, where you can taste specialities based on Roquefort cheese.

The creation of Roquefort Société dates back to 1842, when a producer decided to group together several of his colleagues within what would become the oldest limited company in Europe. In the 1960's, 385 cheese dairies were working for Société. You will have the opportunity to visit the cellars, built in the Middle Ages and still in activity. In 12,000 square meters, at a temperature of 10 degrees, the cheese is matured between January and July. Don't miss the store to take a little (or a lot) of this Aveyron delicacy home with you.

Numerous Cévennes farmers work together in this former forester's house to promote and sell direct Cévennes produce: sweet onions, goat's and sheep's cheeses, chestnuts of course, but also honeys, foie gras, charcuterie and jams, fruit and herb syrups... Specialties made without preservatives, healthy and natural products that express all the richness of the Cévennes region. And if you're back home, you can order from our online store!

It is well known that good recipes are passed down from generation to generation. So once you've exhausted the beauties of the city centre, push the door of this good house: stuffed leg (the house specialty, for decades), dry sausage, fricandeau and dry ham compete for your favours. As for the natural pork liver pâté, it is unanimously appreciated. The artisan pork butcher has been awarded several times at the Lozère gourmande contest for his dry cured ham. Appetizing preserves are also proposed. To be discovered!

This grocery store offers local products from short circuits. Bread, cheeses, cold cuts, fruit juices and other yogurts, honeys and beers are waiting for you here. But this place is also a restaurant with a terrace, games and a library to spend a relaxing moment. We propose you tapas made exclusively from the products of the grocery store, a good way to taste before buying! A third zero waste space offers bulk and organic food.

Founded in 1890 by Paulin Vernières, this family business has about thirty employees and two Roquefort cheese cellars where the maturing process takes place. Its annual production, even if it represents only a small part of the sales of Roquefort, has not prevented it from attacking international markets. It must be said that, endowed with a particular typicity, the Vernières Roquefort seduces by the smoothness of its paste and the colour of its veins. Today it is available in various forms of packaging: in cubes, in trays, in pots or by the slice.