About Le Meunier Cheeses & Butters

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Born into a family of cheese makers, Rodolphe Le Meunier inherited a taste for cheese. His grandmother was a goat farmer and cheese maker, his father followed in her footsteps, and today, in partnership with his sister Caroline, Rodolphe runs this company handed down from generation to generation.

 

 

 

 

WHERE IT ALL BEGAN

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In the heart of the Loire Valley, in his cheese dairy in La Croix-en-Touraine, he hones his exceptional know-how. It can’t be denied that endless pleasures abound in the world of cheese – countless shapes, textures and colors… And, of course, so many different tastes too.

Rodolphe Le Meunier works on the expression of cheeses, with a view to gently bringing each cheese to maturity so that all its aromatic flavors and the typical characteristics of its terroir can be fully expressed. Controlling the temperature and humidity of his cellars, meticulous attention, delicate and unchanging gestures, patience… every little detail is important. It’s a real balancing act, the results of which shine through in the taste of the end product, from the first to the last mouthful.

 

2007 A TURNING POINT

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Named Meilleur Ouvrier de France (Best Craftsman of France) and Meilleur Fromager International (Best International Cheesemonger) in 2007, Rodolphe Le Meunier is renowned for his talent and impeccable quality standards both in France and abroad. His cheeses are sold in the best delicatessens and restaurants worldwide, in locations as diverse as Tours, Paris, New York, San Francisco, Tokyo and Hong Kong.

 

IN PURSUIT OF EXCELLENCE

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In a continual quest for excellence, Rodolphe Le Meunier travels far and wide throughout Europe to exchange ideas with producers, discover the fruits of their work and hand select each cheese. It is also important to him to pass on to his customers the keys to recognizing and appreciating a good cheese. From making the cheeses, to cutting them, to pairing them with wines, he shares his knowledge of the wealth of our cheese heritage in France.

Rodolphe Le Meunier selects the best cheeses in cheese dairies with ancestral know-how. He makes regular visits to producers to exchange ideas and taste the fruit of their work.

The cheeses are then sent to our maturing cellars to develop their flavors and acquire their final texture.

 

 

 

SELECTION & AFFINAGE

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Rodolphe Le Meunier selects the best cheeses in cheese dairies with ancestral know-how. He makes regular visits to producers to exchange ideas and taste the fruit of their work.

The cheeses are then sent to our maturing cellars to develop their flavors and acquire their final texture. 

Each cheese has its own history, character and specific characteristics. The art of affinage (cheese maturing) requires solid knowledge and experience. Rodolphe Le Meunier strives to find the perfect level of maturity that will reveal the balance of a unique taste on the palette. The cheeses are lovingly cared for, examined from every angle, turned, washed, brushed, and so on. This is a job that requires precision and patience.

 

 

 

LE MEUNIER CHEESES

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Bloomy-rind, washed-rind, natural-rind, pressed, cooked or uncooked, veined, raw milk, pasteurized, PDO, farmhouse, etc. – there really is a cheese for everyone’s taste!

Meticulously selected by Rodolphe Le Meunier, the cheeses highlight the best of the French and European terroirs.

To live the Le Meunier experience is to truly spend a moment in cheese heaven!

 

 

 

LE MEUNIER BUTTERS

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Rodolphe Le Meunier’s flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.

Unsalted, lightly salted or flavored, Rodolphe Le Meunier’s Beurres de Baratte are a treat for the taste buds.

 

 

 

LET'S MEET HIM

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