This upmarket fromagerie and affineur (cheesemonger and ripener), open since 1983, stocks over 150 raw-milk and farm cheeses. Check the blackboard for the day's cheese dégustation (tastings), always paired with a wine to match.
Consider buy a slice of its signature Tome de Bordeaux to take home. As part of the intricate ageing process, hefty wheels of the creamy, raw goat-milk cheese are washed in local white Muscadet wine for several weeks and later coated in a peppery mix of herbs and spices.