Based in Machecoul (44), Pascal Beillevaire became one of the best French Cheese Affineur in activity. He is cumulating 3 activities :
Cheese, ultra fresh and desserts maker traditionally working and using hot milk collected 2h ago, without thermic treatment
- Matures and finder of local cheeses : 400 different type of cheeses from 200 producers (half in exclusivity)
Animating his own distribution network with 70 local markets and 12 delicatessen shops west of Paris.
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The Blanc Bleu du Rizet
The Cap Gris Nez
The Thym Tamarre