This year, the Fromagerie Vaubernier celebrates its 100th birthday.

This year, the Fromagerie Vaubernier celebrates its 100th birthday. Making cheeses and butter under the “Bons Mayennais” label, Vaubernier has been an institution in the Mayenne since 1912. Using (of course!), only Mayenne milk, they follow traditional methods, but also like to experiment. They recently came up with a low-salt version of Camembert, as well as a Camembert, called “le p’tit bio”, made from organic whole milk.