Cheese - Fromage

From the lush pastures of Mayenne to the rolling hills of the Pays de la Loire, our region has produced some udderly delightful cheeses - and we’re not just milking the truth.

🥇 Port Salut (Mayenne)

Creamy, mellow, and wrapped in a striking orange rind, this cheese was literally made by monks - which explains why eating it feels vaguely spiritual. Great with crusty bread, figs, and a glass of local cider

🐐 Sainte-Maure de Touraine (Loire Valley)

Log-shaped, rolled in ash, and poked with a straw - no, it’s not a campfire snack gone wrong. It’s one of the finest goat cheeses around. Tangy, fresh, and best enjoyed with a drizzle of honey or a smear on a warm baguette. Bonus: impress your friends by confidently biting the end with the straw. (It’s tradition. Sort of…)

🧀 Curé Nantais (Pays de la Loire)

A pungent, washed-rind cheese that demands respect... and a bit of ventilation. Pair it with rye bread and something strong, like a Chinon wine - or a courageous dinner guest. Legend has it that one Frenchman mistook it for a pair of socks and nearly threw it out. His wife saved it and the cheese lives on!

🧀 Tomme de Laval (less famous, no less delicious!)

A rustic hard cheese from local farms - nutty, firm, and perfect with apples or charcuterie. Warning: once opened, it tends to mysteriously disappear with all of the wine.

J’❤️LA MAYENNE…Come for the countryside, stay for the cheese 🐄