Take a gourmet trip through Burgundian and Champenois lands : cheese, cream & butter.
This is your chance to explore the areas where cheese, cream and butter with official quality labels (AOP or planned IGP) are produced in Burgundy and Champagne! These lands dedicated to livestock farming and grazing are home to age-old traditions that have been preserved thanks to the efforts of dedicated enthusiasts. In these areas milk was traditionally made into fromage frais.
Farmers' wives patiently learned the art of maturing these fragile cheeses, all of which can boast a delicate, melting and homogenous paste, subtle lactic overtones and an often assertive character. They turned the rich milk of the Bresse into fragrant cream and soft butter.
Bresse Cream, Bresse Butter, Charolais, Mâconnais, Epoisses, Soumaintrain, Chaource, Langres and Brillat-Savarin cheese all originate from this vital alchemy, from the care and expertise of our producers, be they cheese or butter makers. Why not come and meet them?