A know-how preserved through the years

Our aim is to guarantee you cheeses with authentic and generous taste. That’s why, since 1942, we are committed to maintain traditional manufacturing methods for our cheeses.

As a proof of our ancestral cheese know-how, we basically use raw milk and men’s craft is present in each step of the cheese- making

Our cheese- making secrets

Discover our making secrets by viewing the photographs here below (description of the making of Etoile du Vercors Saint Marcellin and Saint Félicien)

 

The milk :

collected through hundred of affiliated farms, the milk is not heated which guarantees its flavour and sensory attributes.

Moulding  :

the hand-moulding in individual drainers enables special care to the curdled milk and guarantee a smooth texture.. This manual technique is very hard to control

The turning  :

Still done by hand , cheese by cheese, the turning prevents the milk from curding

Salting  :

appropriate time and quantity allow a smooth salting

Drying  :

this is an essential step in the development of cheese . we use natural cheese drying rooms ventilated by winds .

Ripening and selection

Our Master cheese-makers work each day to satisfy our consumers’ taste on cheeses.

They control the ripening cellars and select cheeses one by one « by touch » till they are perfect.