Our Premises

In the heart of a 1300 m2 cheese dairy equipped with the cutting edge of technology, we produce traditionally crafted cheeses (hand-crafted, made from raw milk...).

These methods are completed by a system of bacteriological quality assurance (HACCP) in accordance with European standards since 1995.

We produce over twenty different cheeses on premises, divided into 4 families : Traditional (Charollais, Mâconnais...), Straw-bound (Baratte), Specialty (Chevry), Prepared (Lardu).