Our engagement
Our policy is to produce high-quality cheese in compliance with the principles of organic farming.
The same rigour will be applied to the production of conventional milk cheeses.
A new organisation is being implemented: different working days for organic and conventional milk have been defined, and all raw materials are kept apart.
The historical fundamentals of the way our cheeses are made must remain, as these have proven their value ever since the company was founded.
Organic farming integrates production and processing that respects the environment, climate, biodiversity, animal well-being and consumer health and complies with future-friendly, sustainable development principles.
- Zero pesticides.
- No antibiotic residue.
- Environmentally friendly.
- No GMOs.
- Non-use of ionizing treatments.
- Animals fed without GMOs.
Minimum percentage of raw materials from organic farming
Types of milk processed at the cheese dairy
Average daily milk production per animal
- Lacaune sheep: 1.5L / day
- Alpine goat: 3L / day
- Montbéliarde cow: 20L / day
Throughout production, cheese making practices are controlled by an approved body, guaranteeing consumers certified products, manufactured with the team’s expertise.
A tale of terroir and authenticity…
The passion of breeding
The love of cheese
Creation of new tastes
Permanent quality control