News
Discover all the news about La Laiterie Toulousaine: the dairy located in the heart of Toulouse
*The news is in French*
Le Parisien - April 18, 2026
What an honor to see La Laiterie Toulousaine featured in Le Parisien!
They call it “a revelation” in their article. So, if you’d also like to discover this unique craftsmanship…
Click here to read the article!
France 3 Occitanie - April 4, 2026
I had the pleasure of welcoming the journalists from France 3 Occitanie to my artisanal workshop right in the heart of Toulouse.
What a joy to see my journey and my passion for cheese brought into the spotlight!
To read the article from the TV news, click here!
La Dépêche - March 20, 2026
The journalists from La Dépêche visited me once again.
From my apartment to my dairy… I always keep the same passion!
Today, I am proud to share this artisanal know-how through my workshops and my creations.
Click here to read the article!
La Dépêche - December 20, 2023
As the holiday season approaches, the journalists from La Dépêche have highlighted my workshops!
Offering a cheese workshop for Christmas means giving a unique experience… everyone leaves with their own creations and stars in their eyes.
Click here to read the article!
France 3 - July 9, 2022
I had the privilege of welcoming a lovely team from France 3 Occitanie.
They came to capture a Mozza & Burrata workshop, using good buffalo milk from Occitanie. A true Toulouse-style Mozza di Bufala – which you can come and make yourself.
La Gazette du Midi - October 16, 2022
Journalists from la Gazette du Midi came to our dairy, intrigued by my career change from engineer… to cheesemaker!
Click here to read the article!
France 2 - April 22, 2022
The short program Ma ville, mon idéal highlights women and men who are committed entrepreneurs – people who, through their unique projects, help make city life easier and improve everyone’s daily lives.
La Dépêche - March 19, 2022
Intrigued by my Mozzarella & Burrata workshops, journalists from La Dépêche came to discover a few secrets.
They were surprised by how easily I shape a mozzarella ball… but will you be able to master this artisanal gesture?
Click here to read the article!
Profession Fromager - January/February 2022
Profession Fromager is a magazine that is published every two months.
Aimed at professionals, it highlights the different trades and activities related to cheesemaking.
France 3 Occitanie - June 9, 2021
In early June, the journalists from France 3 Occitanie followed Anthony for a day-long discovery. Raw ewe’s milk is collected directly from a farm in Tarn & Garonne, then quickly brought back to the urban workshop by the artisan cheesemaker.
This milk will be turned into a ewe’s blue cheese and will age throughout the summer, ready to be enjoyed three months later, just in time for the start of the school year.
Click here to watch the video.
Le Point - May 6, 2021
In a special Toulouse edition, Le Point featured La Laiterie Toulousaine.
What an honor to appear alongside other Toulouse city-center businesses!
20 Minutes - April 9, 2021
The newspaper 20 Minutes interviewed La Laiterie Toulousaine. Discover the process behind our Bazacle cheese, made with raw buffalo milk.
Click here to read the article!
RTL - Februrary 27, 2021
This interview was conducted by RTL on the occasion of the Agricultural Show, which was originally scheduled to take place from February 27 to March 7, 2021.
Due to health restrictions, the event was ultimately canceled. During that week, RTL highlighted French agriculture through a series of short reports.
La Dépêche - February 23, 2021
The journalists from La Dépêche came to discover my very first workspace… in my apartment.
Today, I am proud of how far I’ve come.
Click here to read this article!
La Dépêche - February 19, 2021
The journalists from La Dépêche had the wonderful idea of highlighting those precious moments when artisans pass on their knowledge.
Profession Fromager - November/December 2020
Profession Fromager is a magazine that is published every two months. Aimed at professionals, it highlights the different trades and activities related to cheesemaking.
This issue features a special report on urban dairies, whose numbers have been growing in recent years. France is now home to around a dozen urban dairies – including La Laiterie Toulousaine!
To access the full report, click here.
L'opinion indépendante - October 16, 2020
I had the chance to welcome L’Opinion Indépendante to my very first workshop, on Rue Saint-Rome!
Click here to read the article!
L'oreille en bouche - October 10, 2020
L’oreille en bouche is a radio show covering all the latest news from the gastronomy scene in Toulouse and the greater South of France (broadcast on Radio Radio, 106.8 FM in Toulouse).
For its 58th episode, the show explored the growing trend of urban dairies. Anthony had the honor of being a guest, sharing his experience and expertise.
Click here to listen to the episode.