You couldn’t make up a story like this. After working in a bookshop for 20 years, Marie-Anne Gros turned the page and began a new chapter in her life after obtaining her dairy diplomas. She worked for La Laiterie de Paris then Les Fromages de Laetitia (Bayonne), before opening her own cheese shop in the heart of Sète in 2019. And what a shop it is! There are a 120 creamy options to choose from, from both the local region and further away, sourced during her tour of France and its producers, almost all of which are made with raw milk. There’s something for every taste, from the creamy Friborg vacherin (€37.90/kg) to the disk of Iraty cheese, a Basque sheep’s milk reblochon (€39.90), the vachard bleu de Rodier or the Vaude truffed tomme cheese (€6.90 a piece). And if you want more, take home some homemade whipped cream (€16.90/kg), petits caillés on Wednesdays (€2) or the raw milk churned butter from the Jura (€21.90/kg)… // Albert Gredinbar
The hidden gem: A divine Saint-Nicolas-de-la-Dalmerie, a small raw milk sheep’s milk cheese made in a local orthodox monastery, seasoned with thyme (€5.50 a piece).
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