Can you tell us about Fromagerie Lincet?
Didier Lincet: Our family-owned cheese dairy, founded in 1895, has honed its craft across five generations. We've modernized production methods while preserving time-honored recipes. We source cow's milk from farms close to our dairy, safeguarding our traditions. Today, we operate three sites in Yonne, Côte-d'Or, and Aube to comply with rigorous AOP and IGP standards, including on-site production near milk suppliers.
What cheeses do you produce?
We craft authentic cheeses bursting with flavor and character: Chaource AOP, Époisses AOP, Brillat-Savarin IGP, Soumaintrain IGP, Saint Florentin, Délice de Bourgogne (triple cream), and Round of Meadows. Chaource AOP and Brillat-Savarin lead in popularity. We also create varieties infused with fruits, spices, garlic, and fine herbs.
What are your relationships like with milk producers?
We foster close, enduring partnerships with producers within 90 km of our dairy. We commit to purchasing their entire milk output for five years—even reselling excess to ensure stability. Pricing is fair: as our cheeses gain value, we pass benefits back through higher milk rates. This supports regional producers vital for our AOP/IGP status and enables them to thrive in their passion. It's core to our ethos.
What's new at Fromagerie Lincet?
Tradition guides us, limiting major innovations, though we've recently introduced curry and sun-dried tomato Délice varieties.
We're advancing our organic, GMO-free lines. Since January 1, 2019, 100% of our producers have eliminated GMO vegetable proteins from cow feed, sourcing instead from GMO-free France and Europe. This bold commitment, embraced willingly, underscores our dedication to quality and sustainability.
