In the very heart of World War II, Marius Berruyer creates the Berruyer dairy that transforms each day hundreds of milk litres just at the bottom of the Vercors massif, mecca of the Resistance movement.
The dairy is flourishing and modernizing, the production increases and Jean, the son of Marius Berruyer, gives the company a nationawide expansion.
Marius Berruyer’s nephew trades in his uncle business for the making of Saint Marcellin in the Chartroussin plant (in the Chartreuse region).
Francis Verdier takes over the family farm creating a GAEC (Common exploitation Agricultural Entreprise) with his brother. It is situated in the Lot region, near the famous village of Rocamadour, on the ST Jacques de Compostelle route.
The SA BERRUYER company becomes SA Etoile Du Vercors. The number of employees reaches 70 !
Creation of the Verdier cheese dairy.
Sale of the Etoile du Vercors company to the Lebard’s family within the Fromagers Plus group. This group will become the Fromageries de l’Etoile company.
Mechanization of the production line and increasing of the Chartrousssin production capacity launching of
Tentation, a cheese even more soft and creamy than Saint Felicien and that will become a specialty of Etoile Du Vercors.
The Verdier cheese dairy invests in the extension, modernization and standardization of its production plant. It buys out the company called « les fromagers de Rocamadour » .This company will produce all Rocamadours farmhouse cheeses.
Official publication of the AOC Rocamadour decree thanks to a strong involvement of Francis Verdier with the INAO. Launching of HACCP study concerning the production of this goat’s raw milk cheese.
Sale of Fromagerie Verdier to the Lebard’s family, inside the Fromagers Plus group.
- Extension and modernization of the company « Fromagerie Verdier » to reach approx. 7200 Sq m of production departments. Launching of a new pack in self-service department for Rocamadour AOC : the « freshness » cheese cover
- The Etoile du Vercors plant extends to reach its actual size (15 000 square meters) and automates the milk reception and preparation zone (daily capacity : 120 000 milk litres) In the same time, launching of the organic range of products
- Etoile du Vercors company is ISO 9001-2000 certified
- Sale of Chartroussin company to the group and implementation of milk heat treatment
Tthe group reorganizes and centralizes its logistics by installing a warehouse in the Etoile du Vercors plant
- Creation of the judicial entity Fromageries de l’Etoile gathering Etoile du Vercors,
Fromagerie Verdier and
Chartrousin. The Fromagerie Verdier commercial and logistic management are then located in the Etoile du Vercors plant.
- Launching of the «
Véritable cave d’affinage de Saint Félicien » : an inovating perforated packing allowing the preservation and curing of the cheese.
Taking over of the Eurodeli company production line specialized in the manufacture of
cottage cheese cakes and transfer of the production line to the Chartrousin plant
Creation of the cheese dairy « ETOILA » in Turek (Poland), this plant being dedicated to the production of appetizer cheeses. Launching of the appetizer cheeses range «
O’Tapas Apéro»
Etoile du Vercors and Chartrousin plants are certified IFS launching of a range of cheese destinated to the USA market