Beillevaire

AS CHEESE PRODUCER : We add value to our producers’ work by collecting the milk from surrounding farms, including in mountainous areas. We strive to keep the French cheese-making tradition alive by producing artisan cheese such as monastic cheese and PDO cheese. We use different production technologies successfully due to the knowledge and vast experience of our cheese makers.

AS CHEESE AFFINEUR: We selected our cheese maturation cellars for their size, ideal environment and favourable geographic position. Our cellars mature a vast range of quality cheeses to perfection. We are guided by the rich expertise of our cheese agers: nature cannot do everything by itself ! We check, taste and take great care of our cheeses during ripening.

We’ve curated a list of 400 cheeses in our catalogue over the past 40 years, working directly with 250 artisanal and farmhouse producers throughout France. Pascal Beillevaire has been at the helm of all of this, building strong relationships with the farms across the country since the company was established. We continue to look for new products and producers to expand our product range, keeping us at the forefront of innovation, and keeping the range in our stores, markets and restaurants both in France and our Export markets as up to date as possible, with a unique French “savoir-faire”.