In Fornet-Dessous, just a stone’s throw from the Abbey of Bellelay – the birthplace of Tête de Moine AOP – we proudly carry on this unique cheese-making tradition day after day.

This closeness to history both inspires and obliges us: to uphold the highest quality, live our regional roots, and deliver an unmistakable taste.

Our milk – from right nearby

Every day, 38 dedicated dairy farmers deliver their fresh milk to us – no farm is more than 20 km away as the crow flies. Our milk collection truck runs daily, bringing between 18,000 and 24,000 kilograms of milk to our cheese dairy. This ensures true regionality and the highest freshness – 365 days a year.

In our production, the journey from milk to cheese begins

Two open vats, each holding 3,000 liters, and a closed copper vat with 8,000 liters form the heart of our production. It takes about 10 liters of milk to make one Tête de Moine AOP, and as much as 14 liters for one kilo of Tête Dure. Every day, this results in 1,500 to 2,500 Tête de Moine – each one cared for by hand, brushed, and turned up to 35 times before it is ready for sale.

The affinage

In the aging cellar, up to 150,000 Tête de Moine are stored – a true treasure of milk, time, and care. Behind this stand not only experienced master cheesemakers, but also ten other team members who handle administration, maintenance, finance, and orders – all united by the same goal: to keep everything running smoothly.