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Go to the shopOur Story
The Marais Vendéen lies between the Loire River and Noirmoutier Island. Its wild grasslands have enchanted many farmers over the years, who subsequently decided to settle there and dedicate themselves to farming and cheese making in the area. This was certainly the case for Pascal Beillevaire, who was born and raised on his parents’ dairy farm in the Marais Vendéen. Pascal dreamed of blending two of his dearest passions: trade and agriculture. He began selling cream, butter and some other dairy products in the local markets around Machecoul.
Many years of hard work and dedication have transformed the family dairy farm into Beillevaire Dairy – a respectable cheese maker, affineur and distributor.
OUR COMMITMENTS
AS CHEESE PRODUCER : We add value to our producers’ work by collecting the milk from surrounding farms, including in mountainous areas. We strive to keep the French cheese-making tradition alive by producing artisan cheese such as monastic cheese and PDO cheese. We use different production technologies successfully due to the knowledge and vast experience of our cheese makers.
AS CHEESE AFFINEUR: We selected our cheese maturation cellars for their size, ideal environment and favourable geographic position. Our cellars mature a vast range of quality cheeses to perfection. We are guided by the rich expertise of our cheese agers: nature cannot do everything by itself ! We check, taste and take great care of our cheeses during ripening.
Producer
We have 6 creameries where we make a variety of cheeses and dairy products including butter, yoghurt, PDO Camembert de Normandie, PDO Chabichou du Poitou, PDO Picodon d’Ardèche and PDO Brie de Meaux among others.
We also have 2 workshops where we create and make artisanal flavoured cheeses such as PDO Truffle Camembert, PDO Brie de Meaux with walnuts and pistachios and PDO Coulommiers with black pepper to name a few.
Affineur
We have 5 maturation cellars located in different regions of France where the cheeses are ripened and cared for by skilled and experienced affineurs. The artisanal and farmhouse cheeses, both made at our workshops and by local cheese makers, are aged here from anywhere between a few months to 3 years (PDO Comte, PDO Beaufort, PDO Ossau Iraty, PDO Dieulefit Picodon, Raclettes, Meule des Alpes, etc...)
Cheesemonger
We’ve curated a list of 400 cheeses in our catalogue over the past 40 years, working directly with 250 artisanal and farmhouse producers throughout France. Pascal Beillevaire has been at the helm of all of this, building strong relationships with the farms across the country since the company was established. We continue to look for new products and producers to expand our product range, keeping us at the forefront of innovation, and keeping the range in our stores, markets and restaurants both in France and our Export markets as up to date as possible, with a unique French “savoir-faire”.
Our Story
The Marais Vendéen lies between the Loire River and Noirmoutier Island. Its wild grasslands have enchanted many farmers over the years, who subsequently decided to settle there and dedicate themselves to farming and cheese making in the area. This was certainly the case for Pascal Beillevaire, who was born and raised on his parents’ dairy farm in the Marais Vendéen. Pascal dreamed of blending two of his dearest passions: trade and agriculture. He began selling cream, butter and some other dairy products in the local markets around Machecoul.
Many years of hard work and dedication have transformed the family dairy farm into Beillevaire Dairy – a respectable cheese maker, affineur and distributor.
OUR COMMITMENTS
AS CHEESE PRODUCER : We add value to our producers’ work by collecting the milk from surrounding farms, including in mountainous areas. We strive to keep the French cheese-making tradition alive by producing artisan cheese such as monastic cheese and PDO cheese. We use different production technologies successfully due to the knowledge and vast experience of our cheese makers.
AS CHEESE AFFINEUR: We selected our cheese maturation cellars for their size, ideal environment and favourable geographic position. Our cellars mature a vast range of quality cheeses to perfection. We are guided by the rich expertise of our cheese agers: nature cannot do everything by itself ! We check, taste and take great care of our cheeses during ripening.
Producer
We have 6 creameries where we make a variety of cheeses and dairy products including butter, yoghurt, PDO Camembert de Normandie, PDO Chabichou du Poitou, PDO Picodon d’Ardèche and PDO Brie de Meaux among others.
We also have 2 workshops where we create and make artisanal flavoured cheeses such as PDO Truffle Camembert, PDO Brie de Meaux with walnuts and pistachios and PDO Coulommiers with black pepper to name a few.
Affineur
We have 5 maturation cellars located in different regions of France where the cheeses are ripened and cared for by skilled and experienced affineurs. The artisanal and farmhouse cheeses, both made at our workshops and by local cheese makers, are aged here from anywhere between a few months to 3 years (PDO Comte, PDO Beaufort, PDO Ossau Iraty, PDO Dieulefit Picodon, Raclettes, Meule des Alpes, etc...)
Cheesemonger
We’ve curated a list of 400 cheeses in our catalogue over the past 40 years, working directly with 250 artisanal and farmhouse producers throughout France. Pascal Beillevaire has been at the helm of all of this, building strong relationships with the farms across the country since the company was established. We continue to look for new products and producers to expand our product range, keeping us at the forefront of innovation, and keeping the range in our stores, markets and restaurants both in France and our Export markets as up to date as possible, with a unique French “savoir-faire”.