Discover the history of the dischamp group
Jean Dischamp marketed his first Saint-Nectaire Fermier.
Jean Dischamp, son of a breeder, bought a Saint-Nectaire cheese ripening business in Clermont-Ferrand, “A la renommée des vrais Saint-Nectaires” Place Hippolyte Renoux on the central plateau.
Pierre Bonjean created the Grande Laiterie d’Argnat in Sayat. Like hundreds of dairies created in the early twentieth century, the dairy facility produced and marketed fresh milk, cream, yogurts and fresh cheeses.
Paul Dischamp escaped from Germany, married Paulette Bonjean and took over the business of his father, Jean.
Expansion of the Saint-Nectaire and Cantal ripening cellars in Sayat. In 1969, further expansion of the ripening cellars.
The visionary, Paul Dischamp decided to start a frozen food business which turned out to be a failure. He went on to develop another activity: butter.
Upon the death of Paul Dischamp, Philippe Dischamp took over the business. In 1977, Jean-Luc Dischamp joined the company.
Takeover of a milk collection business in Cantal.
Purchase of La Laiterie de la Montagne in Saint-Nectaire which produces Saint-Nectaire, Bleu d’Auvergne, Fourme d’Ambert and Grey and White Tommes de Montage cheeses.
Takeover of the Coopérative de Chambernon in Cantal for the production of PDO Cantal au lait cru.
Jean-Luc Dischamp managed the company alone with the gradual arrival of the 4th generation, his three sons: Arnauld, Edouard and François.
The family business Fromageries Dischamp became a centenary company.