Maison Xavier was founded in Toulouse in 1976 by Xavier Bourgon and his wife, Marie. Fifty years later, it remains a family business. Xavier’s son, François Bourgon, now leads the house as a master cheesemonger and affineur; he was named Meilleur Ouvrier de France in the cheese category in 2011. A third generation is now preparing to carry the family story forward.
Maison Xavier is known for a rigorous selection of French cheeses, with a particular appreciation for raw-milk cheeses. These cheeses are valued for their depth, individuality and direct connection to the farm: the animals, their feed, the landscape and the changing seasons. Each cheese is selected not only for its origin, but for the character it develops through careful maturation.
The Maison Xavier Story
Xavier Bourgon grew up in a farming family in the Haut-Doubs region of eastern France. After studying agricultural engineering at the Purpan School of Agriculture in Toulouse, he developed a conviction that still guides Maison Xavier today: traditional farming knowledge and modern science can work together.
A master cheesemonger and affineur, Xavier opened the original fromagerie with his wife, Marie, in 1976 on Place Victor-Hugo in Toulouse. His purpose was to create a direct link between producers, artisans and cheese lovers, while celebrating the diversity of French regional cheeses.
François Bourgon grew up around the family business and took over the fromagerie in 2004. He carried forward the house’s commitment to authenticity, transmission and careful selection. In 2011, he was named Meilleur Ouvrier de France, Classe Fromager, following one of France’s most demanding professional craft competitions. The MOF distinction is recognised by the French Ministry of Labour.
Today, François and his team continue to select and mature cheeses with the same respect for producers, seasonality and the individuality of every wheel.
Raw Milk and Terroir
From fruity Comté to delicate Sainte-Maure goat’s cheese, raw milk can offer a particularly vivid expression of place. Raw milk is not pasteurised before cheesemaking, allowing the natural characteristics of the milk to remain part of the finished cheese.
A cheese’s flavour is shaped by far more than its recipe. It reflects the breed of animal, its feed, the season, the farm environment and the work of the cheesemaker. Fresh summer pasture, for example, can lend a cheese more floral or fruity notes, while winter milk may bring a rounder, more buttery character.
The result is not uniformity, but personality. Each cheese can express its own texture, aroma and flavour, shaped by the living conditions behind the milk and by the patient work of maturation.
What Is Raw Milk?
Raw milk carries a naturally diverse microbial community, including lactic acid bacteria that contribute to fermentation, maturation and the development of flavour, texture and aroma. This natural microbiota is influenced by the animals, their feed, the season and the farm environment.
Like all food production, raw-milk cheesemaking depends on rigorous hygiene, careful monitoring and skilled maturation. Starter cultures and lactic acid bacteria help guide fermentation, while strict controls are essential to manage undesirable microorganisms and food-safety risks.
What Is an Affineur?
An affineur is a specialist in the selection and maturation of cheese. The role begins with choosing cheeses from trusted producers, often while they are still young, then guiding their development until they reach the ideal point of maturity.
In the ageing cellar, the affineur monitors temperature, humidity and airflow. Depending on the cheese, they may turn it regularly, brush or wash its rind, and adjust the conditions of the cellar. These small, repeated gestures shape the cheese’s texture, aroma and final balance.
The affineur does not simply store cheese. They interpret its evolution, deciding when a cheese is ready to be sold and enjoyed.
A Monthly Cheese Discovery
The monthly cheese subscription is an opportunity to discover rare, seasonal and less familiar cheeses throughout the year. Each selection is personally chosen by François Bourgon, drawing on his knowledge of producers, maturation and the changing rhythm of the cheese calendar.
It is a simple way to taste beyond familiar favourites, follow the work of artisan producers and affineurs, and discover the variety of French cheese over the course of a year. It also makes a thoughtful gift for a cheese lover, curious explorer or experienced connoisseur.
