A living tradition
In more recent times, where local production and organic farming are back in vogue, the innovative cheese dairies of the region rely mostly on the excellent milk of the Valleys of the river Mayenne. You can visit the producers and taste their farmhouse cheeses.
The Montsûrs cheesemakers and the “Montsûrais” – the folks who work here – have been organic pioneers since the 1980s. The Fromagerie Bio du Maine produces a soft cheese called Entrammes and a more refined version, Entrammes Tradition. There’s also the traditional Gouda made by Willem and Marieke de Kam in Bazougers. This couple from Holland have been operating an organic farm for 25 years which also doubles as a camping site.