CSR Analysis Monts & Terroirs

Manufacturing and aging of AOP cheeses from Auvergne, including Saint-Nectaire, Bleu d'Auvergne, Cantal, and Gaperon.

Production of soft cheese and washed rind cheese from cow's milk using traditional methods. Specializes in Burgundy cheeses like Epoisses, Ami du Chambertin, and Soumaintrain.

Production of artisanal yogurts using whole milk, with a focus on quality ingredients and traditional Savoyard methods. Use of French fruits and milk from cows grazing up to 200 days a year.