Our fame

THE CELLARS
When delivered to the store, the cheeses, still fresh are unpacked and set in the cellars to mature.
Completing the maturing process in a cellar is what will give to a still young cheese , when its taste is mildly present, to acquire a flavour, a smell, a consistancy and a colour, and will develop its character and personality.
In her cellars Marie Anne and her team will take special care watch with attention the aging, which will take from a fourtnight for certain goats cheeses to nearly two years for Beaufort or Comté.

• Maturing cheese cellars

TO SHARE A PASSION
Very attached to the promotion of respect towards cheese traditions, Marie Anne Cantin founds in 1988 « the Association for the respect of french cheese traditions » to encourage the production and development of cheeses made of raw milk aswell as protection of animals and their food.
During all these years the réputation of Marie Anne Cantin has not stopped growing, supllying the gourmets, the biggest chefs and renowned restaurants, there is not one season when she is not lauréate of a competition or in the french and international press.

• Goats cheese cellar

• Cave à chèvre

• Beurre demi-sel Cantin