Farms, dairies, cooperatives and affineurs in Provence that you can visit or buy from.
A guide to cheese farms in Provence.
Dairy in Banon since 1958, making Banon AOP folded by hand in chestnut leaves, and Tome de Provence, with milk from nine producers within 90 km. Visitors buy at its village shop.
Cheeses: Banon, Tomme de Provence
Visiting: village shop at 82 rue Meffre selling its cheeses, cheeses from Savoie, Isère and the Lot, and regional products, cheese platters composed to order at the shop
Farm and creamery of an ESAT run by the ARI association at Revest-du-Bion, turning more than 60,000 litres of goat milk a year into cheese, Banon AOP included. Shop open daily.
Cheeses: Banon
Visiting: farm shop, goat shed and milking parlour open to visitors, creamery visit by appointment, Friday morning market at Revest-du-Bion
Family goat farm at Rognes, 20 km from Aix, farming since 1990 with Alpine goats. Its shop sells cheese, yoghurt, soap and its own wine, February to November.
Cheeses: farmhouse goat cheeses, Le Brégaï (faisselle with garlic, chives and olive oil)
Visiting: farm shop, farm discovery visit for groups, goat-themed collection in the shop, wine and cheese pairing workshop with a sommelier and the goat farmer on Saturday 17 October 2026, 15:00 to 18:00
Goat farm of Rove and Provençale goats in the Regagnas massif, making goat cheeses (bouchons) and brousse. Marked trails among the animals; shop open March to October.
Cheeses: goat cheeses (bouchons), Brousses
Visiting: farm shop beside the milking room, self-guided visit on marked trails among goats, donkeys, horses and poultry (phone reservation required), guided visit on reservation, Wed, Sat, Sun, public holidays and school holidays, picnic area, Saturday morning market at Trets, March to October
Goat farm on avenue Émile Bodin in Cassis, run by Fannélie, selling fresh and aged cheeses direct. An evening herd visit with tasting and a morning milking workshop with breakfast are booked through the tourist office.
Cheeses: fresh goat cheeses, aged goat cheeses
Visiting: farm shop, guided farm visit with tasting, milking workshop with farm breakfast, Wednesday market at Cassis
Aurélie Bagnis keeps about sixty Saanen and Alpine goats and makes raw-milk lactic cheeses at several stages of ripening, plus faisselles and brousses. Shop Fri and Sat mornings; milking visits from 18:00 except Mondays.
Cheeses: lactic goat cheeses, tomes and tomettes, faisselles and brousses
Visiting: farm shop, evening milking visit from 18:00, not Mondays, Monday producers' market at Saint-Martin-de-Crau
Family goat farm at Mas Laferrière, in business since 1981, with white goats in the meadows. Makes besaces, flavoured tommettes and goat cheeses with olive oil or berries; visits with or without appointment.
Cheeses: flavoured goat tommettes, goat cheeses with olive oil and berries
Visiting: farm shop, visit of the production site, with or without appointment
Sébastien and Elodie Grand milk about 40 Alpine, Provençale and Rove goats grazing the foot of the Garlaban and make raw-milk cheese on the farm at Roquevaire. Sold at the farm, free entry.
Cheeses: raw goat milk cheeses
Visiting: farm sales, free entry, sales at markets
Discover Aix en Provence, admire the famous Place de la Rotonde, visit the old historic center and take time for lunch in a local restaurant. Then stop at a vineyard t...
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Brown chestnut leaves tied with a strand of natural raffia. INAO says the cheese ripens in them so that chestnut tannins migrate into the paste. The Fromagerie de Banon says it gathers its leaves from early November, dries them until mid-January and moistens them again before wrapping.
INAO suggests fig jam and a glass of white wine from the cheese's own terroir, such as Coteaux de Pierrevert, Côtes du Rhône, Ventoux or Luberon.
INAO's specification gives 75 to 85 mm across with its leaves, 20 to 30 mm high and 90 to 110 g without them. Androuet describes a slightly domed disc 7 cm across and 2.5 cm thick, about 110 g; French Wikipedia says 6 to 7 cm in its summary and 8 cm by 2 to 3 cm for about 100 g elsewhere.
INAO says at least 15 days of ripening are needed before it can be eaten, with the final stretch spent under the chestnut leaves.
Traditionally it is served in its cone, plain or with a coulis or other accompaniment, according to French Wikipedia, which also quotes Jean Froc: it is still eaten sweetened with orange flower water, or used as the base of an egg cake.
No. French Wikipedia says the AOC and AOP version is made from whole milk of the Rove goat, not from whey, so unlike other brousses it counts as a cheese rather than a recuite.
Androuet's page for the cheese lists rosé de Provence under "Vins associés", without further comment.
No. French Wikipedia says producers want to protect it with an AOC or IGP, but it has no protected name at the moment.