True vocation for cheese (France)
Fromagerie Charland is a cheese dairy founded in 1998 by a father and son. It is the typical French cheese factory that you only find in the markets there and that is born not only from a passion, but from a true vocation.
Our history:
In 1998, Jean-Marc left Paris and his job as a sales manager in Rungis with a cheese wholesaler to join the province of Angevine and start his own cheese shop in the markets. It all started with the trailer you can see in the photo. At that time, about twenty references are present in the market
In 2008, the cheese factory came out of the water... the debts accumulated since its creation have been reduced, the equipment has been improved and the range of products has been expanded! They are also the first markets of Valentin, the son, who, like the cheese factory, is 10 years old!
In 2020, after more than 20 years of existence, the cheese factory has mastered the art of markets, but it continues to evolve! THE creation of this website is the biggest project this year led by the son and supported by the father. With this project we intend to make more accessible a pleasure, a know-how and a quality present in the markets for 22 years.
Philosophy:
1- The selection of our cheeses:
We select agricultural and artisanal products, the important thing for us is the authenticity of the flavour. This is possible thanks to a traditional manufacturing method, here you will not find cheeses with hazelnut or other flavors, but cheeses that taste like cheese!
The other important point in the selecting a producer is their ability to produce quality cheese on a regular basis. In short, that the least successful production meets our requirements to allow us to offer quality cheeses thoughout the entire year.
2- The maturation of our cheeses:
To allow you to preserve your cheeses but above all that your cheeses retain appreciable flavors. We moderate the maturation time, it will also be easier to have a cheese at home so that it expresses more flavor, than having to settle for a cheese received that is too mature and too strong.
Meet the founders:
Valentin, the son:
"I started going to the markets in parallel to my studies around the age of 10.
Exploring different career paths allowed me to realize how vast and complex the world of cheese is. Now graduated, I dedicate myself 100% to cheese making, it is with joy that I will develop and maintain the knowledge acquired by my father."
Jean-Marc, the father:
"I am the son of a market trader. From the age of 14, parallel to my studies, I learned the cheese-making trade. Many years later, I went to Rungis, determined to broaden and deepen my knowledge....
Ten years passed and I decided to create my own cheese factory."
