Today, the third generation, Dischamp's sons , perpetuate their Grand father and father's Master maturer tradition at Sayat, a little town between Clermont Fd and Volvic, close to the Auvergne's natural volcano park. All along the generations, the firm has grown up not only with Auvergne's cheeses, with the 4 cheese AOC (Saint Nectaire,,dairy Cantal, Farm salers Cantal, Bleu d'auvergne,Fourme d'Ambert)and cheese specialities as Gaperon des Combrailles, Grand Murols, Montagne, Fourme de Rochefort, Tome 40 %, Savaron among the most famous but also :

The making and the packaging of the butter
The integration of a butter factory in our activity allows to present a wide range of butter destinated to professionals (industry, craft industry, communities) and to the general public :
     - Butter packaged in various sizes (community and general public's use),
     - Traced concentrated pastrycook butter
       (industry and craft industry use),
     - Traced craftsman butter.