Sayat site

Head office - Our ripenning cellars

From its humble beginnings more than a century ago thanks to the strength of a few men going up and down the steep cellar stairs in Place Renoux, Clermont-Ferrand, the Paul Dischamp business is now divided into 3 different sites.

Established in the village for many decades, the Fromagerie Paul Dischamp has its headquarters in Sayat (63530). And this is not by coincidence as it is also where our cellars are located for the Cantal and St Nectaire Fermier to ripen.

Societe Nouvelle Laiterie de la Montagne

Production site of our local PDO cheeses

Société Nouvelle Laiterie de la Montagne in Saint-Nectaire (63710), produces our Saint-Nectaire laitier, Bleu d’Auvergne, Fourme d’Ambert, Grey and White Tommes de montagne, Savaron, cow’s milk and goat’s milk Gaperons. It boasts a very modern cutting and packaging workshop.

IFS at the Laiterie de la Montagne.

IFS (International Food Standard) is a basis for auditing private label product suppliers.

Private label products now account for a significant proportion of the food products available.

By endorsing their brand, retailers bear all the responsibilities of the food producers. In doing so they and all the stakeholders of the food chain are required to take all precautions in order to avoid accidents during the production, distribution and sale of food products to consumers. These precautions include verification of the food production sites.

The Saillant site has a superior IFS certification ensuring that the total score obtained in the last annual audit is greater than or equal to 95%.

Société Laitière de Chambernon

Cantal production

Société Laitière de Chambernon (15260), close to St Flour in the département of Cantal. It makes our Cantal traditionnel au lait cru.

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