"Beillevaire is a family business in Machecoul, situated in the west part of France, 35 years ago.
We are one of the last producers working with hot milk collection process, just like our grandparents used to do. The milk is collected at body temperature straight after each milking. Farm after farm, we bring the milk to our dairy. Because of this we can keep all the nutrients, vitamins and taste from the milk.
We have strong partnerships with the farmers and we work with them very closely to support their commitment to the dairy in term of milk quality and animal welfare.
This process and relation with the farmers give us the chance to work with a milk offering its full potential to make unpasteurized butter (the last company to still make it in a wooden churn), cheese and yoghurts. They are all original products, exclusive to our company. We keep this farmhouse spirit in all of our homemade cheeses.
We have also 2 other workshops in the west part of France. In Normandy, we make our own Camembert. We are the smallest independent AOP Camembert maker. Pierre Marty is in charge of the workshop, he works with a small team of 5 people and is really proud of this amazing and most well known French cheese. The second workshop in Fontenille is situated not far away from La Rochelle, where we make unpasteurized goat’s milk cheese.
To finalize the production and to maintain proper control on the cheese making process, we also have a cellar underneath our main workshop where we mature some cheeses and we also have a Comté cellar in Vieux d’Izenave."Beillevaire