


A complete range of organic cheeses, made from milk from the Pays de Loire region and the expertise of Nicolas, Arnaud, Dominique, Gilles & Max: come and visit our shop to discover what makes our products so special!
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Located on the borders of the Sarthe and Maine-et-Loire departments, in the south-east of Mayenne, the Fromagerie du Haut-Anjou, set up in 2011 by a cooperative of dairy farmers, restarted its activity in the spring of 2020 after a five-year hiatus thanks to the determination of cheese enthusiasts. On a 1,000 m² site, equipped to the highest standards to limit its environmental impact (boiler burning wood chips from local vegetation, organic wastewater treatment plant, etc.), the cheese-makers work exclusively with milk from cows from neighbouring organic farms, which they collect themselves to produce a full range of cheeses made from raw and pasteurised milk. They are also keen to offer innovative products with a strong flavour.
A direct sales shop is open on site.
> Visit the Fromagerie du Haut Anjou
A visit to the Fromagerie du Haut Anjou offers an insight into the traditional cheese-making process, discussions with the cheesemakers and tastings. You can picnic on site.
All year round by prior arrangement - Open to all (individuals, groups, schoolchildren, apprentices, students) - Duration 1h30 - 4 €/person
Find out more about Dominique and Gilles De Valicourt and Nicolas Morillon, Slowlydays employees.
A direct sales shop is open on site.
> Visit the Fromagerie du Haut Anjou
A visit to the Fromagerie du Haut Anjou offers an insight into the traditional cheese-making process, discussions with the cheesemakers and tastings. You can picnic on site.
All year round by prior arrangement - Open to all (individuals, groups, schoolchildren, apprentices, students) - Duration 1h30 - 4 €/person
Find out more about Dominique and Gilles De Valicourt and Nicolas Morillon, Slowlydays employees.
Located on the borders of the Sarthe and Maine-et-Loire departments, in the south-east of Mayenne, the Fromagerie du Haut-Anjou, set up in 2011 by a cooperative of dairy farmers, restarted its activity in the spring of 2020 after a five-year hiatus thanks to the determination of cheese enthusiasts. On a 1,000 m² site, equipped to the highest standards to limit its environmental impact (boiler burning wood chips from local vegetation, organic wastewater treatment plant, etc.), the...
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Services
Guided tours for groups on request
Guided for individuals on request
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Quality standards
Quality standards

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