For several generations, we've been perfecting our three core professions of collector, maturer and merchant. Three passions that are close to our hearts, to bring you the very best cheese from Hauts-de-France.
By drawing on our family's experience, we were able to "fine-tune" our network of producers.
Romain Olivier on the farm
By drawing on our family's experience, we have been able to "fine-tune" our network of producers.
Today, we are in contact with men and women who share the same fervor, the same desire for the "REAL", without forgetting the dose of humility necessary for constant questioning. In our view, this is essential in a profession such as ours, so close to nature and the hazards that go with it.
Over time, some of them have become true friends, to whom we can say that everything's going well in all sincerity, as well as express our disagreement: "at the moment, you're having a hard time with your cheeses; they're less beautiful and less tasty; what's going on?"... without getting angry!
This same network, both among producers and among our colleagues (notably those in the Cercle des Fromagers Affineurs), also enables us to be contacted or to obtain a few "good tips" on new, very good producers or the renewed quality of certain houses that have experienced a slight slump, forcing us to suspend our collaboration.
Our producer of exceptional Tomme de Brebis Corse
Or "how to make pleasure palpable..." Of course, for us, only the REAL stuff matters!
We're always on the lookout for unconventional cheeses that taste just right, and we're delighted to share our latest discoveries with you. So, whether you choose to arouse curiosity, astonish, move, provoke, amaze, focus on originality and staging, or simply "eat well" (as opposed to "feed yourself"), we're at your disposal and ready to listen.
Beyond simply selling our lovingly-cared-for cheeses, we strive to be the link between our producers and the gourmets, gourmands and gastronomes who put their trust in us by visiting our stores.
With us, nothing is standard... everything is made-to-measure! We're here to listen and help you choose the Camembert you love, whether it's perfectly medium-rare, 3/4 ripened or with a dash of white inside...
Selection of cheeses from the Calais boutique
All the specifics (seasonality, impact of climate, changes during maturing, etc.) of our cheeses require constant explanation... because they evolve every day, every week, every year... differently! Our cheeses are not "tin cans": we're here to explain why, this week in February, your favorite Camembert will offer different flavors to the one you tasted last September!
It's also very important for us to be able to justify our choices to you:
- Why do we offer Béatrice's Valençay, Marie-Thérèse's Sainte-Maure, Marie-Suzanne's Pyrénées Vache, Eric's Munster, Delphine's Roquefort, Xavier's Saint-Nectaire, etc.?
- Why do we give priority to raw milk cheeses over others?
- Why do we offer a range of confits that can be enjoyed with certain cheeses?