Cheese dairy
The halles are not quite as lively as they used to be, but a few good professionals remain, like this cheesemaker who brings his region to life, with good goat's cheeses from Berry, but also a variety from all regions, from creamy, mild and strong, to Munster or coeur de neufchâtel, or roquefort (Papillon, Gabriel Coulet, Vieux Berger...).
