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FROMAGERIE RÉO- CAMEMBERT A.O.C
1 rue des Planquettes 50430 LESSAY
Tel. : +33 2 33 46 41 33
Fax : +33 2 33 46 07 54
Email : reo@wanadoo.fr
Site : http://www.reaux.fr
VAL D’AY CHEESE DAIRY
Ets Th. Réaux
History
Cheesemaker Théodore Réaux created the Val d’Ay Cheese Dairy at Lessay in 1931. From the very outset the dairy’s main activity was camembert production, producing unpasturised, hand ladle-moulded camembert using a process perfected in 1791 by Marie Harel, a farmer’s wife in the small village of Camembert.
At this time the milk was collected from farmers in the local district by independent milk collectors with a horse and cart. The Val d’Ay Dairy initially had around 20 employees and manufactured around 1,200 camemberts per day.
Nowadays
The Réaux dairy now collects 17 million liters of milk a year from 70 producers within a 10 to 12 kilometer radius and produces 4 million camemberts, 350 tons of butter and 1 thousand tons of cream every year.
Its aim is to keep producing premium products. Production of unpasturised, hand-ladled moulded camembert, recognized by an Appellation d’origine contrôlée label in 1983, is a guarantee of this premium quality as is its traditional churned butter.
Our visits:
Our cheese dairy is open to the public:
- Visit to the REO camembert production workshop, producing traditional, unpasteurized, hand ladle-moulded, Appellation d’origine contrôlée cheese. Visit to the moulding and renneting workshops, the hâloir maturing rooms, the maturing cellar and the packing line.
- See a video presenting the company’s activities.
- Enjoy a free camembert tasting.
Also to see:
- a fresque of Norman characters from the XIX century (50m)
- display of old fashioned cheesemaking equipment and an collection of cheese labels
Our prices:
Adults: €2.50
Free entry for children under 14 years old accompanied by their parents.
Groups: Please consult us.
Our internet site:
www.reaux.fr
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