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.

Rodolphe Le Meunier

Antica Formaggeria

PureWild Co.

You've never had butter like this before. Rodolphe Le Meunier’s flavored churned and cultured butter, Beurre de Baratte Sel, is made from milk, carefully selected in French farms. According to the traditional method, Beurre de Baratte Sel 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.<br><br>Ingredients: Pasteurized cream, salt (fleur de sel from Ile de Re), lactic starters.<br>

Rodolphe Le Meunier

Beurre de Baratte Sel/Salted Butter