Regional cheese and cream stores Bourgogne

Clara and Pascal have been living in Mâcon for six years and have chosen to set up their cheese dairy on new land. It is thus in Charnay-lès-Mâcon that you will find them. The pretty stone front of their new store is already an invitation. They continue to pass on their gustatory heritage with all the best cheeses of the country, by the cut or by the piece. Cheese from Burgundy and Franche-Comté of course, but the offer goes far beyond. Also on the shelves, tasty Italian cold cuts. We love it!

The Cellars of Revermont, a veritable Jura institution, offer in addition to services for cheese refining and storage professionals, a wide choice of products for sale to individuals. Cheese is of course, but also wine and beer, in direct sale to the Magasin-en-Revermont store, the markets and their website. From choice to cutting: 3 cheese from Auvergne, 6 from Franche-Comté and 4 from Savoie. Also available are packaged cheeses and goat cheeses, counties and even cheeses from Badoz, the famous Cheese cheese beetle. Cheeses are sent to Colissimo in cartons equipped with insulated packaging of closed and film cells extruded foam, which allow protection of sensitive products for 24 hours. Your cheeses are ready to be served on the plateau!

Cheese lovers enjoy buying their products in a real cheese shop! In Brion, the cheese maturer Leroux offers you a delicious choice for your taste buds. Seven specialities are on his menu: farmhouse cheese matured in Chablis, Chaource, Le Bussy cheese, farmhouse Soumaintrain cheese, farmhouse St Florentin cheese, Brillat Savarin and farmhouse Chaource... Here's something to fill your trays with good advice! A real pleasure to be found on Wednesdays and Saturdays at the Joigny market.

This farm and its Crottins de Chavignols, the Cosne and the gabarek, have existed since 1982, but Chavignols have always been made in this hamlet since, apart from the Domaine, all the surrounding houses had from 2 to 6 goats. They were housed in "Tés aux chieuves". Two of them can still be seen in Port Aubry. Makeshift shelters made of wood or faggots, they were bent over to milk the "chieuves" twice a day. You can find a grocery store with the farm's cheeses, but also other local products. You can discover the life of the farm and even stay in one of the gîtes. And you are just a step away from the banks of the Loire! The good address...

Here is a very nice concept: group five fresh product specialists in the same space, giving it a covered market atmosphere. This grand hall therefore brings together very beautiful stalls, with seasonal products, old and forgotten vegetables and exotic fruits, and a grocery store in the world for a journey of senses and flavours. The butchery/butchery/catering radius offers meat and quality products with excellent traceability, like fish fish, free service, where you will have a large choice of fresh fish, crustose and shellfish. More than 1000 references to the barking radius, and bakery side, the various breads are cooked on site, as well as the pies and sandwiches made on the premises. Finally for the most greedy, a beautiful confectionery stand is also present.

5 km from Saint-Florentin, Sandrine and Philippe Gilot welcome you to their farm. This is an opportunity to taste (by reservation) their excellent soumaintrain, saint-florentin, tommes and other local dairy products. If you wish, you can also visit the farm, the cheese dairy and even (why not?) watch them being milked. A great time to spend with the kids! Gillot's products are also sold at the Drive fermier in Auxerre, and at several markets in the Yonne and Aube regions. Particularly on Saturday mornings in Tonnerre.

10 km from Saint-Florentin, the village of Soumaintrain is the cradle of cheese! It is in a typical farm of the region (with its open farmhouse and an old wrought iron gate) that the Lorne family has been making theirs for 3 generations. Boris, who has just taken over the family business, produces his tasty Soumaintrain in a mold dating back to the 50s. Don't hesitate to stop by and taste his farmhouse Saint-Florentin and his white cheeses. At the same time, you will have the opportunity to discover the life of a breeding farm.

The Chèvrerie de Cheugny is home to about sixty goats of the "alpine chamois" breed. These adorable goats produce a fresh floral milk, ideal for the realization of tasty small cheeses made on the spot, with the raw and whole milk, available from March to December. From January to the beginning of March, the goats are "dry" and will only produce milk at the time of calving which takes place at the end of February. All year round, mohair articles produced by the Angora goat herd as well as other goat products are available in the store.

Since 1956, this cheese dairy has perpetuated its commitment to quality and respect for the terroir, producing AOP Époisses and IGP Soumaintrain cheeses. Founded by Robert and Simone Berthaut, the cheese dairy has become a benchmark in the region. As well as selling cheeses, Fromagerie Berthaut also offers recipes based on their products, such as baked potato and Époisses galettes, or baked Époisses fondue. For cheese lovers, Fromagerie Berthaut is a must in Époisses.

Les Formes de Pierrette is in fact the story of Fanny, who settled on this organic farm that once belonged to her grandmother. Rainwater recycling, waste water treatment, hedge planting, wood heating, no pesticides, no herbicides, no GMOs in the fields... Here, you can buy the farm's cheeses (tomme or pierrettes), but also its many dairy products. And to enhance the discovery, guided tours will take you to the herd, the meadow, the milking parlour... We love it!

In addition to souvenirs focusing on the spirituality of the abbey, the abbey store offers a selection of gourmet products. Each Cistercian abbey has its own culinary speciality, and Cîteaux, the order's mother abbey, is no exception. Conceived right here by the abbey's monks, the delicious Cîteaux cheese is made from the milk of their own Montbéliard cows. Sweets made with local honey, cookies and gingerbread, wines: bring your own basket, for the tempting offerings bear witness to the know-how of other abbeys.

If you're a fan of short circuits, you'll want to go directly to a well-known producer, Gaec Pardon. It's a family business run by Guy and his two sons Pierre and Sébastien, nestled in the hamlet of Chavannes. Over 150 Alpine goats are part of the herd. The family farm also boasts 70 Charolais cows and 50 dairy cows, making it possible to multiply the number of creamer mixes and offer numerous cheeses and Charolais meats for direct sale. You can also visit the facilities and see the animals.

An establishment bringing together the produce of Vergers des Beaumonts, Eleveurs de la Charentonne and Ferme de Port Aubry (58). You'll find fruits and vegetables, butcher's cuts and charcuterie of French origin, as well as cheeses. Choice and quality are the order of the day. We appreciate the possibility of ordering seasonal baskets of fruit and vegetables, as well as the store's wide opening hours: enough to fill up on healthy products every day of the week, including Sunday mornings!

Immediate boarding for a trip to the land of cheese, accompanied by wines, beers and delicious local products. An escape to the heart of cheese flavors, guided by Franck, who with passion invites you to discover cheeses selected with love and rigor from the producers. Homemade cheese dishes are also offered, as well as cheeses for fondues and raclettes, and above all, fabulous cheese platters for gourmet and convivial moments. A real favorite of Le Petit Futé!

The farm offers a variety of products such as pork and lamb meats, charcuterie, delicatessen products and ready-made meals. They also have a farm store where you can buy their products.

Farmers Thomas, Gaetan, Michel and Jean-Claude Payot put all their know-how and passion for gastronomy into creating farmhouse cheeses and yogurts with authentic, additive-free flavors. They attach great importance to educating young palates and respecting the environment. You can also find them at markets such as Chatillon-sur-Seine in the Côte-d'Or, La Ruche qui dit Oui in Dijon, La Ruche qui dit Oui in Messigny et Ventoux in the Côte-d'Or, La Ruche qui dit Oui in Rolampont in the Haute-Marne, and Locavor in Fontaine-lès-Dijon in the Côte-d'Or. Ferme du Mont Lassois has won several awards, including the bronze medal at the 2013 Concours Général Agricole in Paris for their Madagascar-infused vanilla yogurt. You can also follow them on their Facebook page "Adelle Yaourts" to keep up to date with their news.

The network of cheese, dairy and grocery stores, Laiterie Gilbert, has existed since 1948. Taken over in 2012 by Cédric Garna from Grenoble, respect for the environment is a priority for him and the products offered in his shops are free of preservatives and flavourings. In this pretty shop on the rue d'Auxonne with its blue frontage, you can't help but be seduced by the huge choice: from cheese trays to yoghurts, not forgetting the assortment of charcuterie, olive oil and wine. Here we could make a menu of French cheese specialities, with the "Pavé du Larzac en brebis", the "Chèvre du Berry", or the "Bleu du Vercors-Sassenage" cake. A work hand in hand with local producers since we can still find the goat cheese of Madame Bertrand in Corpoyer-la-Chapelle, or the wine of the domain Sirugue Père et Fils. Not to mention all the dishes to be enjoyed as spreads, chorizos and sausages from the Albertini family's artisanal pork butcher shop in the village of Loreto Di Casinca in Corsica. A real little trip for the taste buds, in touches of pleasure during your aperitifs and meals.

Sophie Vincent, biologist, and her husband Thibaut Salloignon, ecodesign engineer, chose Thibaut's family farm, in organic farming in the heart of the Châtillonnais region, to be close to nature and in line with their values. While Thibaut is developing his company Cycle en Transition around soft mobility by bike and electric bike, he willingly helps Sophie in the exploitation of a farm of 50 dairy sheep of lacaune breed. Milk, cheeses, yoghurts, tommes marinades, lambs in boxes in summer, flours, pasta. You can find them at the farm and on the markets.

A native of Normandy, Sophie Greenbaum welcomes you to the Gas Normand. She took over a cheese stand in 1983 and has since become a passionate and accomplished cheesemaker, well known for her quality products. Discover Normandy specialities such as Camembert with raw milk, regional references, but also European ones such as Irish Blue. The company is a member of the Confrérie de Saint-Uguzon, whose aim is to transmit the love of cheese.

Buying cheeses from the Saunière cheese dairy is a guarantee of good products made with respect for tradition and nature. The cheese dairy, which obtained the Ecocert label in 1983, offers you specialities made from organic cow's milk such as faisselles, butter, cream and yoghurts, but also cheeses made from organic goat's milk, such as tomme, and finally products made from organic sheep's milk such as brousse. What to indulge yourself with good products! What to do a tour!

From farm to fork is the slogan of La P'tite Ferme en Pays Chatillonnais. The family farm, established in 1990, specializes in meat and offers in its small shop, direct sales in boxes or retail, of beef, lamb, veal or pork. The house speciality is beef transformed into merguez, Espelette pepper jelly or sausage and lamb. The animals are reared in the best conditions, with respect for the animals, in the meadow, under the mother's care for the calf and fed with cereals from the farm. The oxen are of the brown breed, a well-known breed in the Châtillonnais. In order to satisfy as many customers as possible and to meet the offer, it is not only meat that you can find in the shop. Supplied by local producers, La P'tite ferme also offers poultry and trout to order, fruit juices, cheeses, yoghurts, wines, Crémant du Chatillonnais....

A gourmet playground, the Filletières goat farm is a must-see for the whole family. A benchmark for local agro-tourism, the farm was taken over in October 2022 by Franck and Kelly Dumont. The couple are continuing the adventure with a herd of around 230 goats, which can be viewed and petted on a self-guided tour (milking every day at 5pm). As for the cheeses, there's something for every taste, in Charolais PDO, fresh, semi-dried or matured. Home-made terrines, wine and honey are also on sale.

Established since 1988 on a 42-hectare estate in the protected zone of the Crottin de Chavignol PDO, the Chèvrerie des Brosses has 210 goats fed exclusively with cereals and forage produced on the farm. Managed by Jean-François Vavon, the store offers a wide range of dairy products: milk, yoghurts and Chavignol cheeses, of course, but also tasty meat terrines with port or armagnac. La Chèvrerie is present at the Donzy market on Saturdays, and at the "Secrets de Paysans" farm store.

La Petite Vadrouille is a friendly village grocery store. In summer, you can enjoy delicious charcuterie, cheese and salad platters on the terrace. The rest of the year, La Petite Vadrouille offers raclette, charcuterie and cheese platters to take away, perfect for meals or aperitifs with friends and family. Fanny, the manager, makes a point of offering quality products. With its authentic family atmosphere, it's the place to go to treat yourself and have a good time in Meursault.

The Pérot family breeds about 80 dairy cows, Charolais and Aubrac cows on the family farm. From the milk harvested, dairy products with an authentic taste are made on the spot. A craft work, whose generosity is found in the quality of the products: ladled faisselles moulded by the artisan cheesemaker as well as yoghurts brewed with whole milk, plain or with fruits, creamy as you wish! Craftsmen who give preference to local or French products, both for the raw materials and the packaging.

A protected appellation since 2014, Charolais PDO goat's cheese is one of the largest, measuring at least 7 cm in height. Weighing around 250 g and requiring 2 to 2.5 liters of raw milk, it is ladle-molded, ripens for a minimum of 16 days, and has a mild, lactic aroma. Recognizable by its high, barrel-like shape, it is surrounded by a bloomy rind and fine paste after 21 days of ripening. Enjoy it with a dry white Mâconnais wine.

In existence since 2010, this PDO promotes a goat's cheese from the Mâconnais region. It's the mark of a traditional, high-quality product, produced between vineyards and rocky outcrops. This tasty cheese, made from 100% pure raw goat's milk, has an extremely distinctive character. It can be recognized by its truncated shape and soft, bloomy rind. Ideal to round off a cheese platter, this little goat's cheese, eaten warm, fresh or matured, is a fine counterpoint to pinot or chardonnay.

The gastronomy of Franche-Comté is invited in the city of Beaune. A Jura cooperative grouping together fifteen dairy farms producing 12,000 wheels of cheese per year, these are the products that you will find here, among others. The excellent Comté, the Petit hérisson, a round and creamy cheese made from raw cow's milk, the Délice de Chalain, the Morbier, the Tomme du Jura, the Bleu de Gex... The shop has a space reserved for regional products with a wide choice of terrines, wine, beer and jams. Everything you need for a good fondue is here!

In the heart of the Nohain valley, the Fillouse goat farm is a great place to discover the region's fine goat cheeses. Here, Raphaël Bourdon makes his own crottins, bûches, pyramides and bouchons from his goats' milk... cheeses that are equally at home as aperitifs or in delicious salads! In summer, you can visit the goat farm, take a tasting and, of course, buy the products.