Fromagerie Morin

Jean-Pierre Morin studied cheese making at the Nation School of Dairy before settling in Cantal in the late 1960s. They began selling their cheeses in local village markets until they opened their own retail shop. The Morin’s cheese caves and affineur techniques produce a unique cheese with a definite sense of place and producer. We work directly with Xavier Morin of Aurillac, widely regarded as the top affineur of Fourme d'Ambert in France. His Fourme d'Ambert, Bleu d'Auvergne and Saint Nectaire are found in many of the very best cheese shops in France.