Berry Growers: I really wanted to introduce you to Jean Pierre and Christelle Digonnet, the makers of our berry coulis. Their story began in the 1980s: the couple sold fruit at markets in the Haute-Loire region (Puy-en-Velay, Yssingeaux, Tence, Le Chambon-sur-Lignon). A few years later, they decided…
Coralie Moysan, a finalist in the 2026 Snack Show: Rising to the Challenge. Coralie Moysan, a contestant in 2026, will take home a place of honor in Paris. Here’s a summary of her journey to understand her victory at the “French Championship” during the 2026 Snack Show. Coralie is the kind of person who stands out for the quality of her work and…
Torta del Casar is made using traditional methods with raw milk from Merino and Entrefina sheep. Raised on pasture, these sheep are well-adapted to extreme climates, and their milk—produced in small quantities—gives the cheese a rich, creamy texture. The cheese is curdled using thistle and aged for at least…
Abbey cheeses: If cheeses are so widespread, it's first and foremost thanks to abbeys: they have played a key role in the production and distribution of cheese in Europe, and have done so for a very long time. As early as the Middle Ages, abstinence from meat was encouraged, if not imposed, in the Western monastic tradition. Abbeys became...
Finally, farmhouse desserts designed for our traditional shops! La Ferme du Bourg Groux (Viard) The Viard family has been making farmhouse desserts and yogurts in Normandy for 3 generations. Their farm boasts a herd of 300 Prim'Holstein cows fed exclusively on their own crops. Daily fresh milk is processed directly on site...
We're delighted to announce that Le Plateau du Fromager will be present at the Salon du Fromage 2025: an ideal opportunity to get to know each other better, identify your needs and offer our services in person. Meet Laurent Gérentes and Alvaro Martin at stand A20: we'll be there...