Cheese dairy
The house is equipped with modern ripening chambers where fine, well-worked cheeses rest. Comtés and Saint-Nectaires meet the most exacting ripening standards, and at last we're talking about Camembert that looks good! Vacherins (rubbed with white wine) start in November, bleu de Termignon in December, goat's cheeses in spring (a wide range, from soft to dry), home-made brie with figs and fontainebleau all year round, prepared according to a secret recipe. Great taste, non-stop.
