In our four cheese-aging cellars rue Clairaut in Paris, between 150 and 200 varieties of French cheeses, object of the most vigilant care, reach their full flavour potential here.

All this requires infrastructures adapted to the European standards but also, a great vigilance concerning the level of hygiene (Application of the method HACCP). Do not forget that the cheese remains a product in perpetual evolution …

Consult our catalog of cheese

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