FROMAGERIE BOUJON

Boujon, master cheese ripener since 1974

At Boujon, we love cheese so much that we put it on shelves, so that it is beautifully presented, so that it breathes and takes its place, so that it catches the eye and the nose of enlightened amateurs or novices.
As a result, when you enter the cheese dairy in Thonon-les-Bains, you feel like you are in a library. Books? No, hundreds of cheeses, wisely lined up, that smell good the soil and the raw milk.
The Boujon team, all smiles and roundness, shares with its customers the taste for excellence, the search for authenticity and the guarantee of "just right".
The success of the Boujon Cheese Factory owes nothing to chance: if some of the great names of European gastronomy trust it to compose their cheese platters, it is because they know that at Boujon, quality is always at the rendezvous.
Valérie and Frédéric Royer, the directors, spare neither their time nor their hiking boots to select and offer all kinds of top-of-the-range goat's or cow's milk cheeses, raw or cooked cheeses.

In their cellar, they pamper all the small shapes (small cheeses), taking care to accompany them on the day.
Bought from carefully selected producers around the world or in the neighboring mountains, the cheeses are brought back to Thonon at the very beginning of the maturing process, then laid out on racks, as in the past, in ideal conditions of surveillance, storage and hygrometry.
The master cheesemaker then takes great care of them, rubbing and turning them regularly until they are fully ripened.
Large cheeses (such as Comté, for example) are often matured at the producer's home in the mountains, where the conditions are most favorable to their development.