Fromagerie Réo has been turning Normandy milk into cheese and butter since 1931 in Lessay, a market town near the west coast of the Cotentin peninsula, and Le Gaslonde is its signature label. The dairy draws its milk from some forty-six family farms within about thirty kilometers, many of them raising Normande cows, the region’s classic dairy breed. Now part of the Normandy cooperative Maîtres Laitiers du Cotentin, Réo continues to work as its own dairy with its own producers, and it is best known for its Camembert de Normandie. Its unsalted butter is made in the beurre de baratte tradition: the cream is gently soured with lactic cultures and allowed to mature slowly before it is churned and shaped by hand. Because the cows graze on fresh grass, the butter’s color shifts with the seasons, turning a deeper gold in spring and summer. Left unsalted, doux, it keeps the pure, sweet, lightly tangy taste of cultured Normandy cream front and center. That makes it a favorite for baking, sauces and pastry, as well as for spreading on warm bread with a little jam or honey.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Carefully packaged and shipped from our Beverly Hills shop.
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