Regional cheese and cream stores Côte Aquitaine

The store features no fewer than 400 different cheeses, most of them traditional farmhouse and artisanal, selected for their quality and originality. They are matured in cellars in Machecoul in the Loire-Atlantique region, Pascal Beillevaire's homeland. The cheese dairy also makes its own cheeses (Machecoulais, Mojette, Brun de noix, Rocher Nantais, Secret du Couvent and Pont d'Yeu), as well as a wide range of fresh products such as raw butter and cream. A welcoming smile and good advice are a plus.

The jewel in the crown of the Basque Country, AOC Ossau-Iraty ewe's milk cheese has its letters of nobility here. At Ferme Larramendy in Hasparren, in the quiet heart of the Basque Country, Julie, Michel and Paxkal focus first and foremost on quality, authenticity and respect, so that you can experience excellence at first hand. Their specifications call for 240 days of grazing, with no GMOs or rinds, and a minimum of 3 months maturing before being sold. Their boutique offers a wide range of their know-how, and to add to the usefulness, the Farm has a beautiful, fully-equipped self-catering cottage.

From broker to cheesemaker in Libourne! As you can imagine, Axel has made a career change. The least we can say is that he's passionate about his new profession. Trained by a talented cheese-maker in Paris, he selects his farmhouse and artisanal cheeses with the utmost care. French, Italian, Swiss, English... Let him guide you according to your taste and budget! He also creates beautiful cheese platters. At La Fromagerie du Temple, you'll also appreciate the delicatessen corner, which makes organizing a successful evening a snap.

No doubt that the tasting stall, set on the windowsill, will make you want to go through the door. Jean Luc Wrobel has set up his artisanal salting and cheese shop in an old grain silo. After some twenty years in Savoie, this Pole of origin came to settle in Saint-Emilion. Cheeses from Savoy, the Pyrenees, Auvergne, a dozen varieties of sausages, black pig shoulder nuts... The hardest thing is to choose.

Artisan cheese-makers, Etienne and Jean-Christophe are ambassadors of taste and know-how, and cheese lovers are not mistaken. They are happy to pass on their passion for their profession on a daily basis, and to guide you in your choice of cheese products. In 2023, they became producers, and their first season was a success, thanks to their range of goat's milk cheeses. They don't want to stop there, and will soon be offering a sheep's milk tomme, Maison Lait2Fromagers. An address not to be missed... and enjoyed.

Ideally located in the charming Chartrons district and opposite the Garonne, Le Bistrot du Cheese invites you to rediscover the land. What will you find by passing the door of this institution? Cheese, of course, but not only. On your left, your eye will be immediately attracted by all these fine cheeses: cow, goat, sheep… Soft, tender, base or character, there are for all tastes. A little slack? Sit outside on the terrace if weather permits, or inside, in the midst of beautiful stones. The dining room is truly superb, between modernity and tradition. Take a look at the bottom of the restaurant, the bottles exposed should give you a chance. In order to accompany your wine, you are offered cheese and cheese plates, of the Foie Gras… The Cheese Bistro will have realised it, it is a place of conviviality with good local products and especially the good associated wine! For the most demanding or for the more intensive, you can leave with cheese, among others. The little plus: retransmissions of rugby matches.

We're still under the spell of this store, which has been going strong since 1902! A small window display that doesn't give you a clue to the potential on offer here. A veritable treasure trove hiding thousands of references over 35 m². Pleasures for the palate of course, pleasures for the eyes and pleasures with 1001 fragrances. Welcome to an epicurean's paradise, with a wide range of cheeses straight from the cayolars, and more and more of them organic. Always with something new, and the great classic cheeses that have been our success for over a century.

Sandrine Lézin insists on controlled origin and traceability, she works with local and regional producers. The rice for her famous rice pudding comes from the Camargue. The cream desserts and yoghurts she makes, plain and flavoured with caramel, vanilla or red fruit, are sold in packs of 2 or 4. She is developing a recipe for fromage blanc and yoghurt pastries. You can also find many other good things in the shop: tapenade and olive oil from Provence, salts from the Ile de Ré... Demanding selection and friendly welcome.

Karine is cheerful and friendly. She always has a smile on her face, and invites us to taste her unusual cheeses, selected from the cellars of Meilleurs Ouvriers de France cheese-makers. The cheeses here are farmhouse, organic and artisanal. Our flagship product: Comté, matured for 18 months, a pure delight, a taste rediscovered. But let's not forget the reblochons, the goat cheeses, the classics, the inventives, the truffles for the festive season and the excellent beurre de baratte. Karine creates cheese platters to order.

Lorblanc is the brand for local and South-Western products, supplied directly by local producers. It was born in Espelette, home of the famous PDO chili pepper. This boutique pays tribute to it, and to red gold, white is added: that of raw milk and its delights. You can rely on the professional and passionate cheese makers to guide you in your choice. It's a gourmet stroll through the shelves of hams, beers, ready-made meals... with their spicy aromas.

Cave et fromages, a dual concept for pairing. A cellar for a selection of wines from the terroir and beyond, champagnes and spirits with a hundred or so references, and mature cheeses with fine signatures and the result of a rigorous, gourmet selection. La Cave à Fromages invites discovery with exceptional products to suit all budgets. And let's not forget the delicatessen, which also reproduces the know-how of the region and beyond.

Cédrine can be proud of her establishment, ideally located on the Avenue de Bayonne, close to other fine food shops. The circle is complete, for all that was missing was a quality cheese dairy to complete the range already on offer. Building on a successful experience in Paris with a master creamer (official supplier to the Elysée Palace), she showcases over 130 varieties of cheese from carefully selected small-scale producers (over 1,000 varieties in France). She also makes platters and compositions to order.

In the Saint-Esprit district, which is definitely regaining its former splendor, with quality food shops, artisans and restaurants, you'll find Fromagerie artisanale Assimans, proudly represented by Kevin, who is passionate about farmhouse cheeses, mainly local, seasonal and made from raw milk. The presentation is perfect, classified by origin and type. Our artisan doesn't hesitate to cross borders to select and bring back cheese "nuggets" to his boutique! He also prepares custom-made dinner platters.

No need to make a big deal of it! Reynald's cheese shop has been replaced by Merryl's cheese shop. The gourmands continue to discover a beautiful selection of mature cheeses from our French lands, but also from small producers. Ewe, goat with Jurançon, blue cow... Let us advise you, but also to impress your guests during a Savoyard fondue. Merryl also offers you to treat yourself at home with its cheese platters for your raclette evenings. And also ? Charcuterie, wines and delicatessen products.

These mice are greedy and they have found for you the best of French cheese, of course, but also foreign. Passionate about cheese, Anna welcomes you and advises you with kindness. Sure of her suppliers (farm producers who cultivate taste with passion), she composes the tray that will make your guests' taste buds quiver with pleasure. You will also find charcuterie and delicatessen, often regional, carefully selected with the same love of taste. Cheese lovers, this address is for you!

After training with a large Parisian company to learn the trade of cheese maker, Aurélie (a graduate in the field of food processing and health) settled here, in the municipal halls where she offers you her small tasting plates. The young woman chooses carefully the producers, in particular in the Basque Country and in Bearn, for a production guaranteed without GMO nor ensilage. She will explain her work of refining and will also be able to make the ideal buffet platter for your receptions or an aperitif between friends.

Laurent and Romain, our two passionate engineers, have set their sights on the artisan production of mozzarella, burrata, stracciatella, ricotta and other fresh spreadable cheeses and yogurts, in their workshop in the back of the store. Ideal for making gourmet salads, sandwiches and so much more! With guaranteed freshness to back it up, since the raw milk comes from a dairy farmer in Urcuit (64). Unique in Bayonne, this urban dairy also offers a selection of local products. It's also a place for living and sharing.

Bastidarra makes artisanal yogurts, desserts and dairy specialties from cow's, ewe's and goat's milk, known under the Ibaski and Ekia brands. They are made with fresh milk from 8 associated farms within a 15 km radius of the dairy, using only natural flavors. In the boutique, you'll find the full range of these yogurts, as well as products from local farmers that can also be found in supermarkets. A fine showcase for the terroir and know-how of artisan producers.

From father to son and daughter, the Feranyo farm has developed ewe breeding for the production of farmhouse cheese in the purest tradition of know-how. Overlooking the superb Aldudes valley, surrounded by immense natural meadows, the farm produces one of the finest AOC Ossau Iraty ewe's milk cheeses. With a pre-ripening period of 20 to 30 days at 13°C, followed by a main ripening period of 90 to 120 days, depending on the size of the tommes, the ewe's milk cheeses are ready to be enjoyed. The farm also has a free-range Kintoa pig farm.