In the heart of the Loire Valley, in his cheese dairy in La Croix-en-Touraine, he hones his exceptional know-how. It can’t be denied that endless pleasures abound in the world of cheese – countless shapes, textures and colors… And, of course, so many different tastes too.

Rodolphe Le Meunier works on the expression of cheeses, with a view to gently bringing each cheese to maturity so that all its aromatic flavors and the typical characteristics of its terroir can be fully expressed. Controlling the temperature and humidity of his cellars, meticulous attention, delicate and unchanging gestures, patience… every little detail is important. It’s a real balancing act, the results of which shine through in the taste of the end product, from the first to the last mouthful.

Named Meilleur Ouvrier de France (Best Craftsman of France) and Meilleur Fromager International (Best International Cheesemonger) in 2007, Rodolphe Le Meunier is renowned for his talent and impeccable quality standards both in France and abroad. His cheeses are sold in the best delicatessens and restaurants worldwide, in locations as diverse as Tours, Paris, New York, San Francisco, Tokyo and Hong Kong.

In a continual quest for excellence, Rodolphe Le Meunier travels far and wide throughout Europe to exchange ideas with producers, discover the fruits of their work and hand select each cheese. It is also important to him to pass on to his customers the keys to recognizing and appreciating a good cheese. From making the cheeses, to cutting them, to pairing them with wines, he shares his knowledge of the wealth of our cheese heritage in France.

[R], his new restaurant in Tours, serves up exciting and hearty market cuisine.