The fromageries and cheese counters in Languedoc worth a stop.
A guide to cheese shops in Languedoc.
Montpellier cheese shop founded by Cécile and Nina in the Saint-Denis quarter, ageing cheeses in cave and selling around 160 cheeses from cow, goat and sheep, with wines, groceries, made-to-order platters and cheese-and-wine tastings.
Béziers cheese and fine-food shop on avenue Pierre Verdier with cheeses, a crémerie counter, platters for delivery and a loyalty card. From October to April it opens Tuesday to Saturday evenings, 20:00 to 01:00, for tapas and raclette nights.
Halles de Narbonne stall under the line 'Aveyronnais pur beurre', on the former Gandolf counter and now held by Alain Sigaud, who advises by taste, menu or mood. It also lists delivery.
Halles de Narbonne cheese stall where Bernard and Fabienne let you taste before you choose and build boards for family meals and wine-and-cheese evenings. It also sells ready-to-cook fondues, sliced raclette and a selection of wines.
Halles de Narbonne stall that carries on the Crèmerie Lainé tradition, with Corine and Noémie behind the counter. It sells regional farmhouse and appellation cheeses, suggests matching them with fine honeys, country jams and the region's wines, and takes orders for party and aperitif boards.
Halles de Narbonne cheese stall held since 2001 by Frédéric Oulès, a Narbonne native and former caterer and restaurateur. The Halles' history page traces the stall back to 1895, through the Rouquet and Belzon families.
In a typically Mediterranean landscape, discover two of the region’s greatest treasures on this unforgettable half-day experience combining fine wines, fresh oysters, ...
Discover the wines of Languedoc with a tasting and a fun wine quiz 5:30 PM - 7:30 PM
During this tour you will visit two wine estate châteaux and taste their excellent range of wines.
The specification gives 60 to 70 mm across, 22 to 27 mm high and at least 60 g, measured 11 days after renneting, according to French Wikipedia.
At least 11 days at 8 to 16 °C with 85 to 95 percent humidity. Longer ripening gives a drier, more peppery cheese.
The pairing guide accords-mets-vins.fr suggests light, low-tannin reds such as a young Saint-Chinian or a lightly extracted Faugères, and crisp whites such as Picpoul de Pinet, and warns that a very powerful or oaky red can crush its subtlety.
A cylinder 19 to 20 cm across, weighing 2.7 kg on average, according to French Wikipedia.
Only in the natural caves of Roquefort-sur-Soulzon in Aveyron, on the Combalou, for at least 14 days, according to French Wikipedia.
A pairing guide lists sweet reds from Languedoc-Roussillon such as Rivesaltes, Banyuls and Maury, plus Maury blanc, Sauternes and Gewurztraminer, according to accords-mets-vins.fr.
A flat cylinder 19 to 21 cm across and 8 to 12 cm high, weighing 2.2 to 3.3 kg, according to the INAO specification; the consortium gives the same weight.
It is made from cow's milk, where Roquefort uses sheep's milk, though both are ripened in cool natural caves with rock-fissure ventilation.