When the dairy herd had been selected, it was decided to restore the former cheese dairy premises to produce farmhouse cheese. The Fromagerie de La Tremblaye was set up in 1972. It was upgraded over the years to comply with hygiene standards and continue to supply consumers with top quality cheese.

We now employ 12 cheese makers who convert the milk, which comes exclusively from our farm, into flavourful hand-made cheese, 6 days a week.

The cows’ milk is pumped directly from the milking parlour to the tanks in the dairy through underground pipes. This ensures that it does not come in contact with outside air.

The goats’ milk is collected in a temperature controlled tank during the milking and then taken down to the dairy where it is transferred to another tank.

Both the cows’ and goats’ milk is then pasteurised by heating it at 70°C for 1 second. This process destroys or inactivates certain bacteria while preserving the full-fat milk characteristics as well as the bacteria, harmless to man, required to produce cheeses of character.

Our milk is not mixed with milk from other farms to ensure that our cheeses qualify as farm house cheeses. The care taken during fabrication and processing and the savoir-faire of our cheese makers ensures a high level of quality.

Four people wrap the cheeses manually and carry out a final quality inspection before dispatch.

Our cheeses are dispatched in the morning, from Monday to Thursday, to Paris as well as to the rest of France and Europe (Germany, Belgium, Switzerland, etc.)