For more than six generations, the Lincet Cheese Dairy has perpetuated a unique, centuries-old know-how in the manufacture of lactic cheeses, preserving this heritage in harmony with the lands of Burgundy and Champagne… This tradition, which is deeply rooted in our family history, reflects our passion for the art of cheese-making and our commitment to product quality and authenticity.
The Lincet Cheese Dairy is proud of this unique, centuries-old know-how, our pride and joy.
By choosing our cheeses, you support a family and artisanal tradition, and experience the true taste of French regions.
Although the methods have been modernised, the recipe remains the same, essentially cow's milk collected in the vicinity of the cheese dairy, with a touch of salt, lactic ferments and rennet to curdle the milk.
A respect for tradition, unchanged recipes and constant attention to detail are our best allies in making high-quality cheeses day after day.
At the heart of our manufacturing process is the addition of lactic ferments, essential micro-organisms that initiate milk acidification. These carefully selected ferments play a crucial role in turning milk into curd. They encourage the development of our cheeses’ specific aromas and textures, giving them an inimitable taste.
Milk coagulation is a delicate and fundamental stage in this know-how. At Lincet, we favour slow, natural coagulation, which takes place over a period of 12 to 16 hours. This slow process allows the milk to slowly transform into curd, thus preserving all its organoleptic qualities. The result is a richly flavoured cheese with a fine, melting texture.
