The Val d’Ay’s cheese dairy was founded in 1931 by Théodore Réaux. Its main production is of AOC Camembert, using unpasteurised milk and moulded by hand using the traditional ladle. The dairy’s Camembert cheeses are multi-prize winners, coming away from Paris’ Concours Général Agricole with awards in 1992, 1993, 1994, 1998, 1999 and 2004. 4 million Camemberts, 350 tons of butter and 1000 tons of cream are produced every year.
The factory is open to the public : video explaining about cheese production plus guided visit of the various processes (moulding and draining, drying, maturing and the packaging line). Free cheese tasting and shop selling cheese, butter and fromage frais. Open Mon-Fri (except BH). Between 01 July and 31 August: visits 09.15/10.15/11.15/12.15 am and 01.15 pm .
