Les Fromagers de Tradition is a community of three associated cheese dairies: la fromagerie de La Houssaye (Boissey - Calvados), le Curé Nantais (Pornic - Loire-Atlantique) and Hardy Affineur (Châtillon-sur-Cher - Loir-et-Cher), which produce a wide range of PDO cheeses and regional specialities, mainly made from raw milk, using traditional cheese-making knowledge.
Fromagerie de la Houssaye produces two of Normandy's four PDO cheeses, Livarot PDO and Pont-l'Évêque PDO, as well as unique specialities such as Deauville, Pavé d'Auge and Petit Saint-Pierre.
Curé Nantais, recognised as a jewel in the crown of Nantes gastronomy and as the region's oldest cheese speciality, produces a range of five soft, washed-rind regional specialities made exclusively from raw milk using the "fraiche coulée" process.
Hardy Affineur dairy not only makes its own cheeses, but also matures three famous PDO cheeses from the Centre-Val-de-Loire region: Selles-sur-Cher PDO, Sainte-Maure de Touraine PDO and Valencay PDO. The workshop also produces unique specialities such as Fleur de Sologne.
