A century of history
Producer for over half a century
For over 60 years, we have been making our cheeses in a traditional way. The ingredients? Fresh whole milk collected from local producers, lactic ferments, rennet to curdle the milk, just the right amount of salt, and a lot of love.
Dive into our expertise
The creation of our cheeses begins a few hours after the reception of fresh milk from our producers. Curdling, draining, molding, these are the gestures of our Master Cheesemakers who bring our cheeses to life. After a few hours, the cheeses cross the threshold of our cellars for a retreat away from all agitation. It is there, for several days (or even weeks for some!), that they will receive special attention from our Master Cheese Ripener. Brushed, salted, washed, probed, turned, and sometimes matured in several cellars at different temperatures, our cheeses pass through the hands of our Master Cheese Ripener up to 25 times. And it is thanks to time, the atmosphere of the cellars, our daily care, and our know-how that every cheese that comes out of our dairy is a delight for your taste buds.
The taste of authenticity
Our pride lies in the daily production of authentic cheeses, which take the time to mature and offer flavors and aromas that vary according to the seasons. We aspire to describe their flavor, to tell their story, and to introduce you to their creation, to immerse you in our cheese universe.