The history of cheese is a bit like the history of France. It crosses the paths of Charlemagne and Napoleon, combines with the religious aspects and the evolution of scientific research.

The long history, local area, notoriety and the savoir-faire all form the identity of a region.

Many of the techniques of production were developed empirically and often were not written down.

The Naturalist Pliny the Elder (23AD) and his 'Naturalis Historia'

Autonomous and responsable, the cheese producer has developped a reactivity and an imprtant open mindedness linking with external professionals to develop the savoir-faire methods.

French cheeses and gastronomy are undeniably part of the living legacy of humanity.