La Dégusterie - Cheese Dairy in Pont-l'Évêque, Normandy, France

Selection of the moment

Explore our selection of the moment, an ephemeral taste journey where each carefully chosen product tells a story of passion and culinary excellence.

Tommes cheese

Discover our varied range of Tommes, cheeses with a unique character, offering a symphony of flavors from mild to full-bodied, to satisfy the most demanding palates.

This delicious French goat cheese comes from Pays de la Loire, invented 10 years ago by Rodolphe Le Meunier. Its crust is enriched with a blend of Provence herbs, peppercorns, juniper berries, and red peppers. This cheese is matured for 2 to 3 months before the addition of aromatics on its crust, then aged for one more month. Its name refers to the city where it is made, but also to the Fontenay valley where Rodolphe resides and cultivates his own Provence herbs. The flavors of the herb coating infuse the semi-firm cheese without overpowering the delicate nature of its interior. This cheese pairs perfectly with white wines such as a Petit Chablis La Meulière or red wine like a Merlot from Domaine de la Patience.

A semi-hard cheese made from pasteurized sheep’s milk, it is matured for 8 to 12 weeks in a natural cave which gives its gray color to the rind. La Carline comes from Haute Provence. We recommend pairing it with a dry red wine like Réserve Louis Leyre Loup from the Beaujolais region.

This cheese is exclusively made from sheep’s milk and originating from Puy-de-Dôme. Its slightly rounded brick-like appearance will delight fans of smoky and sheepy flavors. Its texture is firm, with a hint of chimney smoke. Le Fumaison is matured for only 3 months, which explains its suppleness and still tender heart. To best accompany Le Fumaison, we recommend a red Burgundy wine from Domaine de la Monette.

A semi-hard cheese made from pasteurized goat and sheep milk. This cheese takes its name from a mountain in the Pyrenees. Its melting and creamy texture with a fruity taste will not leave you indifferent. Designed by our Master affineur Rodolphe Le Meunier, this natural rind tomme is a harmonious balance between sweet and rich sheep’s milk and tangy and brilliant goat’s milk. The ivory-colored paste has a velvety texture and melts perfectly on the tongue. L’Adarré is matured for about seven months. With L’Adarré réserve, we recommend a white wine from Alsace, Domaine Léon Boesch, or a red Burgundy wine, Côte d’Or, Domaine Maratray Dubreuil.

This cheese, made from raw or pasteurized cow’s milk, is a semi-hard, uncooked pressed cheese, coated with wildflowers. It is produced in Germany, specifically in Bavaria. Its moist crust is covered with petals of various flowers: mallow, cornflower, marigold, rose, hay, and dandelion, all of which are edible and have been dried before being incorporated into the cheese recipe. The scents of the petals diffuse into the paste, offering this cheese unique flavors such as walnut. La Tomme aux fleurs is aged for 5 to 7 months. This cheese pairs perfectly with a white wine such as Château Courrèges Cap de Fer or the wine Quatre Vin Onze with Romorantin as the grape variety.

"Local products aren't just better for you, they taste better too."

- Michael Pollan

Normandy cheeses

Explore our collection of Normandy cheeses, where traditional craftsmanship meets innovation to offer you a unique taste experience, highlighting all the richness and diversity of this emblematic region.

Cœur de Neufchâtel was born in the heart of the bocage of Pays de Bray. Cœur de Neufchâtel is an artisanal cheese that can take on several forms. The most common surprises with its original heart shape. Neufchâtel has been granted AOC status since 1977. Note that Neufchâtel can be consumed at different aging stages: young with 10-12 days of aging, semi-aged at 3 weeks, and aged between 1 to 3 months. It pairs well with a white apple cider from Domaine Dupont.

Camembert de Normandie AOP takes its name from the village in Orne where this cheese was invented. It was presented to Napoleon III during the inauguration of the Paris-Granville railway line. Camembert de Normandie AOP is a soft cheese with a bloomy rind made from raw milk. The aging of Camembert cheese lasts approximately 2 to 4 weeks. Normandy cheese pairs perfectly with a reserve cider from Domaine Dupont.

Considered as the ancestor of Pont-l’Évêque. Le Pavé d’Auge had a very long eclipse between the two wars. At that time, this Normandy cheese was scarcely produced except in one or two farms in Moyaux, hence the name “Pavé de Moyaux” that it was long given. This cheese also takes its name from its shape. The aging of Pavé d’Auge lasts between two and three months in a cool and humid cellar with washes. It is mainly enjoyed with a dry cider or a pear cider from Normandy.

Probably one of the oldest cheeses in Normandy. The name of this Normand cheese comes from the town of Livarot, in Calvados, where the main market was held. It can also be called “the colonel”. Livarot cheese is matured for three months in a humid cellar, with salt water rinses. Livarot goes well with Domaine Dupont triple cider.

Soft, washed-rind cheese made from cow’s milk. It was first known in the Pays d’Auge in 1230, under the name “Angelot”. In the 17th century, it was given the name Pont-l’évêque, as it was sold at the market in the town of the same name. The Pont-l’évêque appellation has benefited from an appellation d’origine contrôlée (AOC) since 1972 and an appellation d’origine protégée (AOP) since 1996. Pont-l’évêque has a minimum maturing period of 18 days. It is best served with cidre bouché from Domaine Dupont.

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