A family history
It was great-grandfather Louis Bellon who, in 1900, left Ristolas, a small village in the Queyras region, for Aubagne. On his arrival, he set up a cheese dairy on rue Moussard in the old centre of Aubagne.
Without knowing it, he was paving the way for several generations of cheese makers.
Today, the fourth generation is passionate about this fine trade in Aubagne.
A lover of the region, Charles-Henri Bellon visits numerous farms in the Bouches du Rhône, Var, Vaucluse and Alpes de Haute Provence to help you discover the very best.
He also makes a point of offering Queyras cheeses throughout the year. A nod to his great-grandfather.
The must-tries of the Bellon cheese dairy (home-made) :
– Provençal cachaille
– Home-made whipped cream
– Lou Fadoli: goat’s cheese flavoured with Janot pastis.
