Traditional milk

Non-standardised whole milk

Increasingly committed to our farmers!
Our challenge? Reducing surplus milk losses, offering our farmers a higher income and supplying tasty, local, responsible milk, as part of a virtuous approach.

It's the same milk we use for our cheeses! Specifically, around 80% of the milk collected by Lincet is processed as cheese, while the remaining 20%, known as the surplus, will now be made better use of, with the launch of our Traditional Milk.
The milk is left untouched after milking! Between the time it is collected from the farms and the time it is put into cartons, it will travel no more than 150 km. That is why it is called non-standardised whole milk.
This new initiative is in line with our "Lait Demain" (Milk Tomorrow) approach, which involves taking action to ensure the environmental and social sustainability of our business. We are committed to passing on our company from generation to generation, to develop and nurture our entire ecosystem.

The cheese dairy likes to work hand in hand with its producers on a variety of projects, and this one is reinforcing that bond. Behind the red carton, we have 59 partner milk producers, located within an 80-km radius of the production sites in Seine et Marne, Champagne and Burgundy. For 95% of production, the cheese dairy collects the milk itself, while the remaining 5% is collected by specialised transporters who have been long-standing partners.

Lincet traditional milk:

• is 100% from GMO-free cows (<0.9%),
• comes from 85% of milk producers involved in the Champagne and Burgundy PDO supply chains, guaranteeing milk quality and origin,
• is produced by farmers committed to animal welfare, with a specific charter in place,
• is produced by dairy farms committed to a carbon footprint reduction programme,
• ensures fair remuneration for our farmers, with 100% of milk paid for at a fair price, under 5-year contracts (giving producers visibility, and including quality premiums to reward their commitment).