• La Laiterie de Lyon, the only cheese factory in Lyon, opened a year ago between the Rhône and la Guillotière.

  • Its founder designed the Petit Pont, a cousin of Saint-Marcellin produced in the back of the store by a young cheese maker that she herself trained.

  • The shop, which will inaugurate manufacturing and tasting workshops, quickly found its audience. 

Lucas Clément broods his babies with a loving look. Round, chubby, creamy: we could eat it. This will be the case a little later, directly with a spoon. These appetizing Petits Ponts are cow cheeses that look a bit like Saint-Marcellin. They can only be found at the Laiterie de Lyon, the only Lyonnaise creamery that manufactures and sells its products in a beautiful shop in La Guillotière, very close to the Rhône.

Anaïs Duraffourg, its founder, was born into cheese: Jurassienne, her parents worked in the Comté industry.

"I was trained at the Laiterie de Paris, and passed a CQP in creamer-cheese maker to learn how to run a shop," she says in front of windows where a fine selection of regional cheeses completes her products.

“We opened the laboratory in September 2020, then the boutique part in March to be able to welcome customers.

"

20 liters of organic milk from Isère per week

The laboratory is the back room, its gleaming machines and the stockings where the magic operates. Everything starts from large 20-liter buckets of milk: “The milk comes to us from Gaec du Mas d'Illins (Isère) every week,” explains Anaïs Duraffourg. “A pillar of the project was the remuneration of the dairy industry, since we buy organic milk twice as expensive as the national average, and the goal was for producers to set the price of milk. From there, we decline our home-made range, and we manage to sell a pot of yogurt (returnable) of 430 grams for 3 euros! "

The shadow craftsman is Lucas Clément, a self-taught Ardéchois who arrived in Lyon two years ago: “I was involved in cultural activities, cooking, then I met Anaïs who trained me. and that I followed in his project ”.

On Tuesday, he goes into raw milk cheeses, white cheeses and faisselles.

Then come the yogurts, desserts, milk jams… He is delighted at all the stages of production: “molding, maturing, the Petits Ponts that we turn over, that we salt… We pamper them!

It's so incredible to be able to make cheese in the heart of a big city, ”he says.

A ripening ferment from the Rhône

It turns out that this unique geographical location brings a little extra to the Dairy: penicillium album, present in the air all along the Rhône.

“It is this fungus that turns cheeses blue”, specifies Anaïs Duraffourg, “it is also found in charcuterie, which is what gives this aroma of undergrowth.

The Petits Ponts are then refined in boxes, before being put on sale in a shop where regulars from the neighborhood follow one another.

The Laiterie de Lyon is keen to maintain this contact: “We also supply professionals, grocery stores and restaurants.

And this Friday, we are starting our first cheese and flavored butter workshops with Emilie, my new partner.

Their customers are not about to change creameries.

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  • Lyon

  • Gastronomy

  • Cheese

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  • French gastronomy

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