Opened in 2000, this attractive boutique showcases the expertise of a family-run business. Today, it has become a fixture in the Rennes diaries. This intimate, uncluttered space specializes in ripening artisanal and farmhouse cheeses. All cheeses are matured from the heart, according to the season. And ours is Etivaz, a Swiss cheese cooked over a wood fire, Fiancé des Pyrénées, a raw-milk creation made like a Reblochon, and Espresso Bellavitano, hand-rubbed with Italian coffee beans. Because three's a crowd...
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