It was in 1976 that Xavier, Master Refiner of Cheeses, inaugurated the fromagerie at place Victor Hugo, the gastronomic heart of Toulouse, the Pink City. His motto : select and age cheeses made from unpasteurized milk, preserving the quality and tradition of farmers and artisans. The store’s immediate success attests to this belief. Professional recognition arrived soon after, when Vanel, one of the first restaurant clients and the only two-starred Toulousian restaurant of the time, put its confidence in his platters.

Passion is contagious, and Xavier’s son François decided to join the business in 2001. Backed by a very solid team specializing in meals of cheese and large reception buffets, this passing of the torch demonstrates the transmission of paternal values.

Today, our cheeses are on the greatest tables in France as well as abroad. Recognized by all of the best chefs in the region for the quality of our products and our advice, we have the determination to defend the quality and the know-how of the best artisans in France and in Europe.

Combining experience and liveliness, the business continues to expand, opening itself up to new markets and Internet sales. Thus, you will find online a personalized service capable of reproducing our in-store advice.

We wish you the very best in cheese discoveries.

The Word of Xavier

"For nearly 30 years, I haven’t stopped taking part in my French cheese culture. The son of an Haut-Doubs farmer, I began dipping my fingers into the caillé, or the milk curds, of the Comté region, at a young age, showing my membership in a large, rural family..

An agronomy graduate, I went on an initiation journey to visit all the best French professionals and specialists in cheese production and aging.

In 1976, I launched La Fromagerie “Xavier” with my wife, Marie, with the intention of offering to curious food-lovers aged, quality cheeses made from unpasteurized milk, as is the custom of traditional farmers and artisans.

In this way, I intend to reconcile modernity and tradition by blending contemporary materials and hygiene with a certain ancestral know-how.

My motto consists of recognizing each cheese for what it is. I take from it what is quintessential by favoring taste over appearance : please understand that my cheeses are, and will remain, unique, no one resembling another.

I age them for themselves, and as a bearer of my culture, I invite you to share them with me."