Brillat-Savarin

Fromagerie Antony presents itself as a family-run, artisanal maturing house based in Vieux-Ferrette, in the Alsatian Sundgau. From six cellars tucked behind a half-timbered building, it selects and matures cheeses sourced from smallholder artisan producers. Its range spans several major cheese families — washed rinds, bloomy rinds, blue-veined cheeses, hard and semi-hard cheeses, as well as goat's and ewe's milk cheeses.

The house also offers an introduction to its craft entitled ‘La Cérémonie des fromages’, presented as a journey to discover exceptional cheeses and the work of its partner producers. It welcomes customers to its shop in Vieux-Ferrette six days a week, and also travels to markets across southern Alsace with a mobile shop van.

Maison Mons presents itself as a cheesemonger and affineur since the 1960s: it sources, matures and markets a wide range of artisanal cheeses. It claims three generations of practising traditional maturing methods. It holds the Entreprise du Patrimoine Vivant label.

The house relies on several of its own facilities — including Fromagerie des Hautes Chaumes, Laiterie de la Côte Roannaise and Tunnel de la Collonge, its maturing cellars — and selects cheeses from numerous regions of France, as well as Italy and Switzerland. It distributes through a network of 14 shops as well as by delivery in mainland France.

Fromagerie Gaugry has been making soft, washed-rind cow's milk cheeses since 1946, in Brochon, Bourgogne, between Dijon and Gevrey-Chambertin. It matures and sells Époisses PDO (AOP), Soumaintrain PGI (IGP), Chaource PDO and matured Brillat-Savarin PGI, as well as cheeses without an official label such as Petit Gaugry, Ami du Chambertin, Palet de Bourgogne, Brochonnais and Plaisir au Chablis. It has a shop on site.

Fromagerie Lincet presents itself as a family cheese house, passed down since 1895 and now in its sixth generation. Its main site is in Saligny, in the Yonne, where it states it makes Chaource PDO (AOP), triple-cream cheeses such as Brillat-Savarin PGI (IGP), and Délice de Bourgogne. The house states that it collects around 32 million litres of milk a year from some 49 dairy farms, within an average radius of 40 km around its cheese dairies, across an area covering Yonne, Aube, Marne, Seine-et-Marne and Côte-d'Or.

The company produces across three sites, organised by expertise: besides Saligny, Fromagerie de Vaudes in Aube is dedicated exclusively to Chaource PDO, and Fromagerie Gaugry in Brochon, in Côte-d'Or, to washed-rind cheeses — Époisses PDO, Soumaintrain PGI, Rond des Vignes. These are complemented by a logistics hub in Torvilliers, Société Allard in Saligny, which specialises in maturing farmhouse goat's cheeses, and a Parisian restaurant.

These cheeses are sold under three brands that the house presents as complementary: LINCET for official quality marks from Bourgogne and Champagne, GAUGRY for washed rinds from Côte-d'Or, and LAITERIE DE LA CÔTE for a premium range intended for cheesemongers and the traditional trade.

Société Fromagère de la Brie is a cheese dairy located in Saint-Siméon, in Seine-et-Marne. It produces raw-milk cheeses — Brie de Meaux PDO (AOP), Brie de Melun PDO, Coulommiers, Brie de Montereau, Brie de Nangis, as well as original creations such as Chevru, Jean de Brie, Saint-Siméon, Bayard Gourmand, and Vignelait — and pasteurised cheeses, including L'Explorateur and triple crèmes. It offers direct sales on site, at the cheese dairy.

Founded in 1938 by Louis Rouzaire, a cheese merchant and affineur who collected cheeses at the Meaux fair to resell them in Paris, the house has developed over three generations: his son Robert invested in 1960 in underground maturing cellars in Tournan-en-Brie, then the third generation built a cheese dairy in Fontenay-Trésigny in 1986.

There, the company matures Brie de Meaux PDO (AOP) and Brie de Melun PDO in the Briard tradition, alongside three other regional cheeses — Brie de Nangis, Coulommiers de brie and Brillat-Savarin. The moulding of Brie de Meaux is done with a shovel, in two stages, in stainless-steel moulds placed on natural rush mats; that of Brie de Melun on wooden mats. Claudine Rouzaire, third-generation managing director, works in short supply chains with around twenty regional dairy farmers located within a radius of less than fifty kilometres.

Its cheeses are marketed through regional short supply chains — notably to retailers such as Grand Frais — as well as through wholesalers and cheesemongers, with a significant share of production destined for export, particularly to the United Kingdom and Germany.

The company describes itself as being organised into two units: the Pré-Forêt dairy and cheese plant in Fontenay-Trésigny for production, and the Tournan-en-Brie cellars for maturation. According to its manager Éric Bourges, milk collection has risen from one million litres of milk in 1986 to over twelve million today, sourced from twenty-two Seine-et-Marne dairy farmers. One thousand three hundred tonnes of cheese are produced there each year, 70% of which is made from raw milk and 30% from pasteurised milk to meet the requirements of foreign markets, notably the United States. Over time, the range has diversified to include triple-crème cheeses and 'Fins Briards'.

Based in Gilly-lès-Cîteaux, in the heart of the Côte de Nuits, Fromagerie Delin has been making cheeses typical of the Bourgogne-Franche-Comté region for 50 years. Today, it brings together the cheese dairies of Chevillon (Haute-Marne) and Montbéliard (Doubs), supported by a network of around twenty partner milk producers stretching from Haute-Marne to Saône-et-Loire by way of Doubs and Côte-d'Or. Together, they offer a complete range of regional cheeses — Brillat-Savarin PGI (IGP), Morbier, Tome — as well as fresh cheeses, fromage blanc and faisselle.

The house runs an on-site shop, 'Les Halles de Gilly', dedicated to local produce: cheeses, dairy products, Côte-d'Or specialities, meat and charcuterie, along with a selection of local wines and beers.

Based in Torcy, in the municipality's business park, Laiterie Fromagerie Girard Maurice has been making fresh cheeses and Brillat-Savarin since its creation in 1975. The company, which employs around thirty staff, is listed under the activity 'Cheese manufacture' in the economic directory of its intermunicipal authority, the Communauté Urbaine Creusot Montceau.

Girard Maurice is among the makers recognised by the Groupement de Promotion du Brillat-Savarin, the defence and management organisation for the PGI (IGP), alongside a handful of other houses spread across Bourgogne, Aube and Seine-et-Marne. Its production notably finds outlets through supermarkets.

In Beaune, at the heart of the Côte-d'Or, Fromagerie Hess has been making and maturing Burgundian cheeses since Alain Hess, a shopkeeper since 1978, first started out there. It was in this workshop that in 1995 he created Délice de Pommard, a fresh cheese coated with mustard bran, since produced in versions with garlic and fine herbs, blackcurrant buds, Italian black truffle, or Dijon pain d'épices — which has become the house's best-known creation — as well as Royal truffé, two-time gold medallist at the Mondial du Fromage in Tours, in 2013 and 2015.

The house is among the makers recognised by the Groupement de Promotion du Brillat-Savarin, the defence and management organisation for the PGI (IGP), alongside a handful of other houses spread across Bourgogne, Aube and Seine-et-Marne. Its shop, Fromagerie Alain Hess, is located on Place Carnot, in the very centre of Beaune: Brillat-Savarin can be found there alongside a wide range of cow's, goat's and ewe's milk cheeses, while the house also markets its produce to cheesemongers, restaurateurs, wholesalers and delicatessens, as well as for export.