Michel Poma: farmhouse cheeses from La Turbie to Monaco
In 2012 Michel Poma swapped a career at an import–export company for a modest cheese shop in La Turbie. Today he runs three Le Coin du Fromager boutiques — in La Turbie, Menton and Monaco — and continues to champion the values of farmhouse cheeses and small producers. His story is not just a commercial success but a gastronomic credo that blends tradition and modernity on the French Riviera.
A little history: from import-export to a cheese counter
Michel Poma was not trained as a cheesemaker. For more than ten years he worked in food imports — dealing with suppliers in Asia and North America — but his passion for cheese has accompanied him since childhood. He collected books about cheese and took them with him on trips. The turning point came when, at a New Year’s dinner, he tried a cheeseboard that left him disappointed. That was when he decided he could do better.
He opened his first shop on 1 January 2012 with two partners — in La Turbie, the picturesque village above Monaco. A second outlet opened in 2015 in Menton, and in 2018 a third on the famous Condamine market in Monaco; it was then that Poma became the sole owner of the business, he himself says. Thus began his odyssey in the world of cheese, which has now lasted fifteen years.
Three shops, one philosophy: how the business works
Today Michel Poma has three boutiques, each with its own character. La Turbie is the heart of his activity, Menton attracts the largest flow of customers, and Monaco stands out for its high average spend. The cheesemonger himself says they complement each other perfectly.
- La Turbie: customers from the village, Monaco, Nice and surrounding communes
- Menton: highest footfall, tourist and local demand
- Monaco (Condamine market): premium clientele, high average spend
This network allows Poma to work with small producers whom he could not support with orders if he had only one outlet. It is a strategic advantage he uses to support artisanal farms.
Farmhouse cheeses and small producers: the top priority
Michel Poma is a staunch supporter of farmhouse cheeses — produced directly on the farm from the herd’s own milk, without the mediation of large dairy factories. Raw-milk cheeses and farmhouse batches account for about 80% of his range. The display cases are filled with Comté and Beaufort, Swiss Gruyère and Tête de Moine, local goat cheeses, truffle cheeses and seasonal products. He also creates bespoke cheese boards for weddings, banquets and other events — among his regular clients is the Prince’s Palace of Monaco.
The cheesemonger personally visits producers in France, Switzerland, Italy, the Netherlands and Spain. He insists that preserving these farms is his mission. “We need to preserve these small producers,” he says, emphasising that they face rising costs and climatic anomalies. In the summer of 2026 a severe heatwave affected pastures and milk yields, making support for farmers especially important.
Monaco and the Condamine: the biggest challenge
In Monaco Poma works with restaurants and event organisers: he supplies cheeses to the Yacht Club, the restaurant MoNa and other establishments that host raclette and fondue evenings. But his main current challenge is surviving the renovation of the Condamine market.
The historic pavilions closed on 15 January 2026, construction began four days later and is scheduled to last thirteen months — Monaco Hebdo wrote. Traders are working in temporary structures throughout this period. For Poma this is “the biggest challenge”: he must retain customers and service quality in unfamiliar conditions. The revamped market should reopen in early 2027, and the cheesemonger hopes that Condamine will retain its authenticity. “I very much hope the market will continue to live on, and not simply turn into a big restaurant,” he stresses.
Lessons of the past: why the fourth shop never worked
After the pandemic Poma tried opening a fourth boutique at the Gustave Eiffel market in Beausoleil. The location was particularly dear to him: as a child he used to shop there with his mother. However, after just over a year he closed the outlet due to insufficient footfall.
The experience taught him caution. He does not plan to expand now, preferring to focus on strengthening the three existing addresses. In La Turbie he dreams of turning the boutique into a proper cheesemaking facility where he would carry out affinage and create his own cheeses. This would be a logical continuation of his philosophy — to move deeper into the craft rather than broader.
Looking ahead: cheese as an art of living
Michel Poma is a rare example of an entrepreneur who values quality over quantity. His story inspires not only gourmets but everyone who appreciates the work of small farms. He proves that even in a capricious region like the Côte d’Azur, it is possible to build a business on principles of respect for the product and for people.
While work continues in Condamine, Poma keeps welcoming customers in La Turbie and Menton, where the Italian border is felt in every display. His cheese boards are not just food but a small gastronomic journey that unites the Alps, Provence and the Mediterranean, and in the Riviera’s gastronomic scene such addresses are valued no less than the loud names of restaurants.
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Photo: Gildo Cancelli / Pexels