The sign at the entrance to Rodolphe le Meunier's premises in La Croix en Touraine.Rodolphe le Meunier in his cheese filled lair. He is a cheese affineur, which is to say he buys cheeses from trusted producers all over France and matures the cheese in his specially designed facility. He then sells the cheese to restaurants and cheese shops as well as retailing it himself.
Rodolphe le Meunier in the main room of the workshop.
The red, white and blue stripes on his collar are the insignia of his Meilleur Oeuvrier de France (Best Worker in France) status.
Fromage de chèvre (goats cheese) of all different sorts, from all over France, maturing in their temperature, ventilation and humidity controlled cellar.
Hard mountain cheeses on racks in their atmospherically controlled 'cellar' (more like a cold room in appearance).
We came away with a very generous gift of Beurre de Baratte (traditionally made salted butter); Crémeux des Citeaux aux truffes (an unctuous downy cheese with a thin layer of truffles running through the centre, extremely savoury);and a Couronne Lochoise (a soft and creamy donut shaped ash covered local goats cheese).