-
Website
www.biocoop-leserlen.fr -
Contact info
-
Location
108 Rte de Rouffach
Colmar, Grand Est
France 68000
Description
Biocoop in Colmar offering a great selection of organic, high-quality, and affordable raw dairy products. Their range includes local raw milk, traditional cheeses, and grass-fed butter.
Learn more
Located in Colmar, this Biocoop store features an excellent dairy section with a strong focus on high-quality raw products at a great value. They stock only certified organic (AB) dairy, from local mountain farms, where cows are traditionally pasture-raised and almost exclusively grass-fed by nature.
Their selection includes staple raw dairy items:
Fresh Raw Milk: Local organic whole raw milk (Lait cru entier bio) sourced straight from the nearby Vosges mountains.
Traditional Butter & Cheeses: Premium raw churned butter (Beurre de baratte Grand Cru) alongside regional raw (unheated) cheeses.
Unsalted Fresh Dairy: Traditional unsalted raw milk fromage blanc (Fromage blanc bio battu au lait cru).
A reliable and cost-effective spot in Colmar for anyone looking to buy clean, nutrient-dense, and grass-fed raw dairy.
Verified 3 weeks ago
Last updated:
Support GetRawMilk.com
Connect people with raw milk sources.
Every tip keeps real food accessible.
Select a tip amount
Please enter a valid email address to generate a secure payment form.
✓ You're supporting a free community resource. This is a tip/donation, not a purchase of milk or products.
Contribute
Your support covers hosting, development, and growth. Help keep raw milk accessible.
-
Submit a new listing ＋Add a farm to the database
-
SponsorshipsOngoing support with visibility
-
Buy me a milk 🥛Leave a one-time tip
Trusted by farms, local businesses, and startups nationwide.
Swipe right on some shirts
Find raw milk by species
Find other raw milk products
Other ways to find raw milk
Latest Blog Posts
-
Why Campylobacter Rarely Survives the Cheesemaking Process
Despite causing 1.5 million U.S. infections per year, Campylobacter rarely survives cheesemaking. Here is why oxygen, salt, and acid eliminate it reliably.
-
Where the 60-Day Raw Cheese Aging Rule Came From and What It Was Designed For
Raw milk cheese sold across state lines in the U.S. must be aged 60 days by federal law. Here is where that requirement came from and what it was designed to prevent.
-
What Happens to Bacteria During Cheese Aging: Salt, Acid, and Time
Cheesemaking eliminates some pathogens reliably and leaves others largely intact. A science-based look at salt, water activity, lactic acid, and the 60-day aging rule.
-
Cows Kill 22 Americans a Year. Raw Milk Claimed One Death in 15 Years
One confirmed raw milk death in 15 years of federal surveillance. Cattle kill 22 Americans per year. Two numbers that are rarely considered together.
-
Australia’s “Useless” Land Is Full of Camels and a Working Dairy
A 1946 map labeled Australia’s outback useless. Today it holds over a million feral camels and a growing camel milk dairy industry.
-
Who Named Pasteurization? The Coinage and Spread of a Scientific Eponym
Pasteur never used the word “pasteurization.” Others coined it as an honorific, first in French, then in English in 1881, applied to wine. The path to milk took another decade.