Heirs to ancestral cheese-making skills, the GARDON family have been making local artisan cheeses according to the traditional recipe for 40 years now.

Located in La Chapelle Laurent, a village nestling between the Allagnon valley and the high plateaux of the Margeride, the dairy lies at the heart of an area with a strong regional identity where farming has preserved its natural environment.

Each day, the dairy produces 3 types of cheese made with heat-treated or raw milk that express the full authenticity of its terroir: Le Chapelou, Le Chapelou Bleu, and L’Artison.

Our selection of local cheeses has recently added a new range of organic cow’s milk cheeses made with raw milk. The milk is sourced from cows fed exclusively on grass and hay. Le Campalou and Tomme des 3 sucs. The milk comes from cows fed exclusively on grass and hay. Campalou and Tomme des 3 sucs