In 1895, cheeses were being made at Gaye in the Marne department.
Then, in 1957, due to a lack of milk in the vicinity, the Lincet Cheese Dairy moved to Saligny. Our headquarters are still based in the small village of Saligny in the Yonne department.
Lucien Lincet was one of the first to understand the importance of food safety, and had all the production rooms covered with washable earthenware as early as 1930.
Jean Lincet, his son, devoted his efforts to collecting milk in the post-World War II milk shortage.
Didier Lincet took over from his father in 1989 and maintained the family values: traditional craftsmanship, supplier loyalty, cheese quality.
Today, Didier Lincet's ambition is still to develop the concept of supply chain, invest in production tools and open up new international markets.
Adolphe Piscart
Late 19th century
Jules Lincet and his wife Georgette Piscart
19th century
Lucien Lincet
1929
Jean Lincet
1950
Didier Lincet and his wife Juliette
Since 1989
Grégoire Lincet
Since 2019
Mathilde Lincet-Bustarret
Since 2021
"First of all, we have to remain humble in the face of this complex, beautiful living matter that is milk. My family's cheese-making tradition and my time at the Poligny cheese-making school have taught me to observe and try to understand the fabulous miracle of life, that transforms milk into cheese.
The art of the cheese-maker consists in taming the living elements contained in the milk and then in the cheese, to bring them intact to consumers all over the world.
The men and women working in our cheese dairies, and, before us, the milk producers, work hard every day to ensure product excellence.
I’m supported by my wife Juliette, who works in human resources, and our aim is to pass on our passion to the next generation, who I hope will one day follow in our footsteps."
Deputy General Manager
After 10 years working in customer relations and digital, she felt the need for a job more in line with her values. She joined the family cheese dairy in September 2021, alongside her brother and parents, to enhance their brands. "I am deeply committed to promoting our farmers’ practices and our employees’ know-how to our clients and consumers. I like the idea that our cheeses are helping to nourish
people in a healthy way, with respect for tradition and our environment, and with strong local roots. We're an active part of the French gastronomic landscape, and we're also promoting it abroad."
General Manager
After graduating from a business school and studying abroad, Grégoire Lincet began his career in management control at several companies.
He then trained to become a cheese-maker, simultaneously studying for a Master's Degree in Dairy Industry and Quality Management at ENSAIA in Nancy and a course at ENIL (École nationale d'industrie laitière) in Mamirolle (Doubs).
At the same time, he held a number of positions at the cheese dairy, enabling him to put his lessons into practice in the field. "My parents always considered that rather than the company being an added value for me, I should be an added value for the company."
