Mountain Cheese Désaignes, Ardèche Our workshop is located in Désaignes, in the Regional Natural Park of Monts d'Ardèche in the South-East of France. Our cheeses are made from the milk collected from more than thirty small farms spread in mountain areas. They are officially considered “mountain products” as the whole product process occurs in mountain areas (at an altitude of minimum 600 metres). We take advantage of the environment, quality of the natural resources, traditional techniques and know-how. We also value, support and promote milk production and cheese making in challenging mountain areas (climate, shorter vegetation period, relief, etc.) to...

Goat cheese Fontenille, Deux Sèvres Fontenille is located in Deux-Sèvres, South East of Niort. Our small workshop (10 people) in Fontenille focuses on goat’s milk cheese making and maturation since the Poitou region is the cradle of goat cheeses. The milk is collected daily from small farms located not far from our dairy. We offer a large range of goat cheese of different shapes and textures, which are made using various technologies. It is in this dairy that the famous Chabichou du Poitou (PDO since 1990) is made. In 2018, we won the gold medal at the general agriculture contest...

Cheese, butter, cream, yoghurt, dessert Machecoul, Loire Atlantique Machecoul, our land, is in the heart of the Marais Breton, south of the Loire-Atlantique. Every day, we collect the raw cow’s and goat’s milk from several farms located not far from our creamery. We have developed a strong relationship based on trust, responsibility and support with these farmers as their commitment to animal welfare and milk quality is essential for our creamery. The result of this relationship makes all the difference: a wide variety of cheeses made by hand from raw goat’s or cow’s milk using the traditional craftsmanship of our...

Camembert Gravray, Basse Normandie Gavray is one of the last two artisan and independent Camembert de Normandie PDO makers. It is an honour to be part of the restrictive club of cheese makers striving to keep the traditional French cheese making alive. There as well, the raw milk is collected daily from several farms located not far from the dairy. Produced using traditional artisanal methods, the Camembert de Normandie PDO is handcrafted with a traditional ladle. Matured for at least 21 days, our Camembert de Normandie develops nice woody flavours. It is endowed with the aromatic fullness of the lush...