In the lands of Burgundy and Champagne

Our manufacturing sites

Une carte de la France ou des points sont placés pour indiquer le lieu des fromageries.
Une carte de la France zoomé sur une zone plus petite ou des points sont placés pour indiquer le lieu des fromageries.
Saligny

Lincet Cheese Dairy in Saligny.
This is our main site, where we make Chaource
PDO, triple-cream cheeses such as Brillat-Savarin PGI and
Délice de Bourgogne, and other outstanding cheeses.

Allard Company
Specialised in maturing farmhouse goat cheese.

Vaudes

Vaudes Cheese Dairy
Production of Chaource PDO

Brochon

Gaugry Cheese Dairy in Brochon,
where all the washed-rind cheeses
are made (Époisses PDO,
Soumaintrain PGI,
Rond des Vignes),
as well as the Organic range (Rond des Prés,
Saint-Florentin, Désir au Chablis).

Torvilliers

GJ Services Froid
Logistics platform of the
Lincet Group

Since 1895, the Cheese Dairy has grown and developed, but our values have remained unchanged, and the love of a well-made product remains paramount.

Today, we manufacture our cheeses at three sites, in Burgundy and Champagne:

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The Lincet Cheese Dairy in Saligny (Yonne)

This is our main site, where we make Chaource PDO, triple-cream cheeses such as Brillat-Savarin PGI and Délice de Bourgogne, and other outstanding cheeses.

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The Vaudes Cheese Dairy in Vaudes (Aube)

In the village of Vaudes (exclusively Chaource PDO)

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The Gaugry Cheese Dairy in Brochon (Côte-d’Or)

This is where all our washed-rind cheeses (Époisses PDO, Soumaintrain PGI, Rond des Vignes) are made, as well as our organic range (Rond des Prés, Saint-Florentin, Désir au Chablis).

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GJ Service Froid in Torvilliers (Aube)

Since 2009, we've had our own logistics platform.

We were looking for ways to reduce the number of lorries going through the villages and the number of kilometres driven to supply our clients.

This 5,000 m² positive-cooling warehouse is shared with other companies in the region, further reducing the company's CO2 footprint.

Furthermore, in keeping with the world of cheese and with our family philosophy, we have decided to diversify with:

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The Allard Company in Saligny (Yonne)

Specialised in maturing farmhouse goat cheese

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Formaticus Restaurant in Paris (17th arrondissement)

Offering a complete experience around cheese.

Local milk producing region

49 dairy farms

Around 140 farmers work with us within an average 80-km radius of our cheese dairies.

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Annual production

We collect around 32 million litres of milk every year.

Local

Within an average 40-km radius of our cheese dairies

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Quality labels

85% of our farms are PDO or PGI-certified, guaranteeing high quality standards.

Le dessin d'une brique de lait Lincet avec le sigle € dessus.

Fair remuneration for milk

100% of our farmers' milk is remunerated at a precisely calculated price, based on the value of our cheeses and milk production costs, using the IPAMPA index.

Vache

Cattle breed diversity

We have around 70 French cows per farm, including breeds such as Swiss Brown, Simmental, Montbéliarde and Prim'Holstein.

We have set up a farming charter in partnership with our farmers. In this way, we are reasserting our commitment to responsible, sustainable dairy production, while supporting our farmers and ensuring product quality. We are proud of this initiative and will continue to work towards a better future, where tradition and innovation come together for the well-being of all.