IMHO, the western part, such as the are from Poitiers to Nantes, has some hardcore, small-scale producers, but they are out there, and their technologies are nowhere near the level of sophistication of the Loire producers. But in the west, there are some real gems, such as native breeds such as the Poitevine. It's harder to make contact because it's out in the boondocks in relative terms, but could make for some interesting cheese experiences.