Fromagerie Loiseau

Traditional know-how at work since 1921, a family of master cheesemakers who excel in the art of refining Bries, but not only. The Loiseau cheese dairy is less than 10km from Fontainebleau - a must for all gourmets.
A story that awakens the senses:

The adventure began at the end of the First World War. Gaston Loiseau first established himself as an egg-maker, before moving into cheeses. In 1949, his son Robert bought the Diant dairy near Montereau. Brie of all kinds was produced there, and in the 70s, Maison Loiseau became the leading producer of Brie de Melun, and second of Brie de Meaux. At the end of the 90s, "for 4 years, we were the only ones making Brie de Melun", explains Jean-Claude, representative of the 3rd generation. A position that has certainly kept this A.O.P. (Protected Designation of Origin) afloat.

Taking over from Jean-Claude in 2004, his daughter Sophie Loiseau and her husband Samuel Lepicard are committed to defending the diversity of our cheese heritage, a veritable gastronomic treasure trove for Seine-et-Marne and France. The maturing of Brie cheeses remains a family specialty. Many other cheeses from different regions (French and foreign) are also carefully matured here.
La Maison cherishes these traditional production methods - often family-run - to offer palates cheeses with a complex and unusual taste. Brie de Melun is a perfect example. The Loiseau family's fervor for this cheese promises to be the subject of lively discussions in the store when you visit.

An experience to share:
A store with rural tones and the smell of wood. Enthusiastic cheesemakers to chat with. They know everything there is to know about cheese-making techniques, their particularities, the work carried out by the maturer, and the rules for tasting and culinary pairings.

Fall for :
The store's well-stocked stalls, tastings and the stories behind each cheese.

Taste the cheeses matured here:
Wide choice of Brie cheeses matured on site (Brie de Meaux, Brie de Melun, Coulommiers, Orvannais, Brillat-Savarin matured with raw milk, Brie de Montereau).
Some atypical regional cheeses are also sublimated directly at the cheese dairy: Chaource, Soumaintrain, tommes de brebis d'Ossau, tommes d'Abondance, Neufchâtel, etc.
Unique products:
- Brie with two peppercorns: white pepper for fragrance and black pepper for a slightly spicy edge - a real treat!
- English and Irish cheeses: a rarity in Ile-de-France, some cheeses from across the Channel are refined here (Stilton, Blue Shropshire, Leicestershire red, oak-aged Cheddar, Cashel blue, etc.).

Did you know?
Fromagerie Loiseau supplies a number of fine regional restaurants, including Les Coqs in Milly la forêt, La petite ardoise in Fontainebleau itself, renowned for its use of fresh produce, and Château d'Augerville and Bo Ranch in La Chapelle la Reine and Fenley in Avon for top-of-the-range aperitif boards.