Our cheesemaking know-how

The Isigny Sainte-Mère cheese board, a tribute to our cows’milk

Le plateau de fromages d’Isigny Sainte-Mère

Isigny Sainte-Mère cheeses all share the taste of the terroir and the passion of the master cheesemakers who make them. They bring together rich and rare milks and careful masters of their art whose painstaking work ensures the continuity of the exceptional taste of Isigny Sainte-Mère cheeses.

They are the products of traditional know-how that has been enriched down the decades. Tended in our own ripening chambers, Isigny Sainte-Mère cheeses are the products of choice, whether for everyday consumption or for cheese boards on special occasions.

This excellence can be recognised by official quality marks: the Isigny Sainte-Mère cooperative is proud to offer two PDO cheeses, the PDO Normandy Camembert and the PDO Pont l’Evèque, as well as two Label Rouge Mimolettes, the Mature and the Extra Mature.

The Isigny cheesemaker’s art

Les fromages Isigny Sainte-Mère

To understand everything about our PDO cheesemaking, you will need to know that there are three main families of cheese:

. Soft cheeses with mould rinds, such as Camembert or Pont l’Evèque.

. Hard cheeses that have been cooked and pressed, like Mimolette, Saint-Paulin or Pavé d’Isigny

. Fromage frais: smooth or set, with fruit or plain.

A word from Bruno, our Master Cheesemaker

Bruno, notre Maître fromager

An experienced master cheesemaker, who has worked in many different ripening chambers, Bruno has been looking after Isigny Sainte-Mère’s soft cheeses for six years now.

“Our team of 110 people make, mould, turn out, turn over, salt and wrap our cheeses. Every day they prepare orders that will be despatched all over the world. I have the proud duty of working for a cooperative that embodies French excellence and to watch over cheesemaking at a point of excellence. It works 24 hours a day, five or six days a week. In October and November, to meet the peak demand of Thanksgiving and Christmas holidays, up to 200 staff work here, seven days a week, 24 hours a day.”