A guide to cheese shops in Provence.

Cheese Shops in Provence

Fromagerie Lemarié ★ 4.5

Aix-en-Provence centreTue-Fri 9:30-13:00 and 15:30-19:00, Sat 9:00-19:00 (shop's own site; the Provence tourism guide lists the same hours, open all year, for 2026)Fromager-affineur with more than 150 varieties, raclette and fondue ranges, made-to-order platters and free delivery within the Pays d'AixAffineur

Fromager-affineur on rue d'Italie in Aix, run by Benoit Lemarié, with more than 150 varieties, raclette and fondue ranges and platters for receptions. Delivers free within the Pays d'Aix.

30 rue d'Italie, 13100 Aix-en-Provence

Fromagerie Bellon ★ 4.4

AubagneMon and Thu 9:30-13:00 and 15:30-19:00; Tue, Fri and Sat 8:00-13:00 and 15:30-19:00; closed Wednesday and Sunday (shop's own site). The Pays d'Aubagne tourist office listing, updated July 2026, gives Tue-Sat 8:00-13:00 and 15:30-19:00, closed Monday, so phone to check.Fourth-generation crémier-fromager and affineur selling cheeses from all regions, brousse du Rove, house-made cachaille provençale and Le Fadoli, a fresh goat cheese flavoured with pastisAffineur

Cheesemongers in Aubagne since 1900, when Louis Bellon came from Ristolas in the Queyras; Charles-Henri Bellon, the fourth generation, runs the shop on rue Rastègue. Cheeses from every region, brousses du Rove, cachaille.

22 rue Rastègue, 13400 Aubagne

La Fromagerie d'Auriol ★ 4.2

AuriolTue-Sat 9:00-19:00, Sun 9:00-12:30 (shop's own site; Pays d'Aubagne tourist office listing updated 2 July 2025)More than fifty cheeses from small producers in France and Europe, from the local farm goat's cheese to truffle cheese, with charcuterie, wine and jams to pair

Cheese shop run by Laurent and François, with more than fifty cheeses from small producers in France and Europe, from a local farm goat's cheese to truffle cheese, plus charcuterie, wine and preserves.

Avenue 19 mars 1962, 13390 Auriol

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Cheese Shops in Provence, FAQ

What is Banon wrapped in?

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.

Which wine goes with Banon?

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.

How big is a Banon?

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.

How long is it ripened?

INAO says at least 15 days of ripening are needed before it can be eaten, with the final stretch spent under the chestnut leaves.

How is Brousse du Rove eaten?

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.

Is Brousse du Rove a whey cheese?

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.

Does a cheese reference suggest a wine?

Androuet's page for the cheese lists rosé de Provence under "Vins associés", without further comment.

Is Tomme de Provence protected?

No. French Wikipedia says producers want to protect it with an AOC or IGP, but it has no protected name at the moment.

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