THE 3 PROFESSIONS
COLLECTOR
By drawing on our family's experience, we have been able to
"our network of producers.
Today, we are in contact with men and women who share
who share the same passion, the same desire for the
"without forgetting the dose of humility required to constantly
necessary for constant self-questioning. In our view, this self-questioning
is essential in a profession such as ours, so close to nature
close to nature and the hazards that go with it.
Over the years, some of our staff have become true friends, those to whom it's possible to say that everything's all right.
to whom it's possible to say that all's well in all sincerity,
to express disagreement: "at the moment, you're having a bit of a
with your cheeses; they're less beautiful and less
what's going on?"... without getting angry!
This same network, both among producers and among our
colleagues (notably those of the Cercle des Fromagers Affineurs),
also enables us to be contacted or to obtain a few
"good tips" on new, very good producers or the revival
or the renewed quality of certain houses that have experienced a slight
that forced us to suspend our collaboration.
Thanks to all this, we are fortunate to be able to draw on
information that enables us to select our cheeses and