Farms, dairies, cooperatives and affineurs in Rhone Valley that you can visit or buy from.
A guide to cheese farms in Rhone Valley.
Goat dairy five minutes from the Palais Idéal du Facteur Cheval, growing 95% of its goats' feed on the farm. The range runs from faisselle to an ash pyramid; visits are guided, with a free tasting.
Cheeses: Picodon, fresh faisselle, mi-sec cheese, ash-covered pyramid, bûche
Visiting: farm shop, guided farm visit with free tasting (guided visits are compulsory), group tastings, market stalls at Hauterives, Saint-Donat and La Motte-de-Galaure
Organic goat farm above Bézaudun-sur-Bîne under Mont Couspeau, making Picodon, faisselle and tommes. Goat-house visits or milking by appointment; the farm's Facebook page was posting in September 2026.
Cheeses: Picodon, Faisselle, Tommes
Visiting: farm visit by appointment, goat house tour, take part in milking, on-site sales of organic Picodon
Goat farm of about 100 animals at the foot of the Saoû forest, selling faisselle and Picodon at the farm and at the Thursday market in Bourdeaux. Guided visits are on reservation.
Cheeses: Picodon, fresh faisselle
Visiting: guided farm and dairy visit on reservation, farm shop, Thursday market at Bourdeaux
Goat farm opened in 2011 at the entrance to Saoû, organic since 2013, making Picodon and goat meat, with Syrah vines since 2019. Early-morning farm sales; relais paysan for one to eight people.
Cheeses: Picodon
Visiting: farm shop, watch the morning milking, farm stay for one to eight people, Saturday morning market at Saoû
Organic goat cheese farm since 1976; a new goat house and dairy were built in 2008. About 160 goats are fed from 60 hectares of cereals and fodder. Morning sales at the farm, Monday to Saturday.
Cheeses: Picodon
Visiting: farm shop, market stalls at Saint-Donat, Hauterives and Bourg-de-Péage
Dairy making raw-milk goat cheeses from partner breeders' milk since 1963, now in its third generation. Range: Tomme Capra, Réveil de l'Empereur, Saint-Bardoux and Picodon, with group tastings.
Cheeses: Picodon, goat tommes, fresh faisselle
Visiting: direct sales on site, group tastings by appointment all year (groups of up to 40, per the dairy's own site)
Farm run from father to son since 1954, with 60 goats, 70 cattle and apricot orchards. Its main product is goat tomme, with goat charcuterie and apricot nectar; farm-inn meals on reservation.
Cheeses: goat tommes
Visiting: farm shop, educational farm visit by reservation, September to June, farm inn meals by reservation, market stalls at Saint-Donat, Bourg-de-Péage and Pont-de-l'Isère
Family cheese dairy founded in 1963, run today by Catherine Reynaud, the third generation. Makes ladle-moulded raw-milk soft cheeses, tommes, yoghurts and cream desserts from the adjoining Montbéliarde dairy farm's milk.
Cheeses: Saint-Félicien, Saint Michel, Jacquemart, Bréca, Catochon, Cœur DauphiNoix, goat cheeses (Ministre, Priscillou), Tommes, yoghurts and cream desserts
Visiting: direct sales at the dairy at set hours, Saturday morning producers' market at Saint-Donat-sur-l'Herbasse
Goat farm set up in June 2018 in the south Drôme; the syndicate listing counts 55 goats and says the cheese is ladle-moulded. Sells Picodon, faisselle, yoghurt and a cow's milk cheese at weekly markets.
Cheeses: Picodon, fresh faisselle, cow's milk cheese
Visiting: sales at four weekly markets: Cléon-d'Andran (Tuesday), Saint-Gervais-sur-Roubion (Friday), Montélimar (Saturday), Meysse (Sunday)
Picodon ageing workshop in Planzolles with the Terra Cabra museum route above its ageing rooms. It ages fresh tommes collected from 21 producers (Picodon syndicate), largely into Picodon AOP.
Cheeses: Picodon
Visiting: museum route of about 40 minutes over a 200 m2 exhibition, films and educational workshops, ageing rooms, tasting (free for individuals, per the Ardèche Guide listing), shop with the workshop's cheeses and local products
Goat farm in Montmiral with 160 dairy goats, 80% fed from the farm, making raw-milk goat cheeses, goat charcuterie and Grenoble walnuts. Visits are arranged by phone.
Cheeses: raw-milk goat cheeses
Visiting: farm shop (Friday and Saturday), educational visits arranged by phone
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In the Drôme and Ardèche departments and the cantons of Valréas (Vaucluse) and Barjac (Gard), according to the Picodon AOP syndicate.
About 60 g after eight days of ageing, according to the syndicate; INAO gives a minimum of 60 g.
The accords-mets-vins.fr pairing guide lists Saint-Péray and Crozes-Hermitage blanc among its whites, Tavel rosé for an aged Picodon and Côtes-du-Rhône rouge among its reds, and warns against wines that are too powerful or too tannic.
4.2 to 5 cm in diameter and 1.9 to 2.4 cm high, with a minimum weight of 30 g, according to the AOP specification published by the EU.
At least 8 days from unmoulding before it can be sold, according to the specification.
INAO says it goes particularly well with the white wines of the neighbouring Condrieu appellation, and the two appellations hold a joint festival every 1 May.
In listed communes of the Rhône and Loire departments in the Pilat massif, including Condrieu, Ampuis and Chavanay, according to the specification.
On the advice of sommelier Sébastien Maucarré, the consortium suggests Rhône Valley whites such as Saint-Joseph, Rhône reds such as Hermitage, or a craft blonde beer.