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Located in the city center of Lattes, the Saint-Joseph cheese factory is named after the patron saint of the workers. Anna Rosset-Lanchet offers in her shop a wide selection of cheeses from the North - maroilles and gris de Lille - as regional cheeses, including the famous Pélardon des Cévennes, which comes straight from the goat farms and ripened in the cellars of Grottes des Demoiselles and Mas de la Courme. Engineer in training agronomy, she settled in the south after a visit to the country where cheese is king: It's Haute-Savoie. We can find in her cheese dairy a majority of farm cheese with raw milk, most of which are protected from an AOP: salers burons tradition, bleu de Termignon, goat cheese tomme with Espelette pepper, stilton, saint-foin farmer with sage, alpage beaufort, or comté Vagne and its 10, 20 or 30 months of ripening. Anna offers us about twenty different goat cheeses. The cheese factory is also its creamery side with the homemade whipped cream, queen of her taste buds. Thick fresh cream of Normandy - Isigny if you want! -, white cheese, yogurt and farm ice-cream with sheep's milk also find their place. At once manager and waitress of his shop, Anna welcomes you with a broad smile and rare sympathy.
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