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.
