BEILLEVAIRE

Pascal Beillevaire began his adventure in the 1980s with the mission of producing true artisanal butter, as per his family tradition. He started at village markets and regional events, and success was not long in coming. The Beillevaire family still is the only company in France that works with raw milk and makes butter in wooden churns. To this day, it has established itself not only in butter production but also in cheese aging, with its own caves scattered throughout the various AOP designation regions.

Raw milk comes from several farms located near the dairy farm, this milk is used to produce multiple typologies of butter (traditional, salted and flavored with chili, pepper and seaweed) and about 400 different cheeses, which are aged in the Machecoul dairy's cellars. The wide selection enables the farm to offer excellent products, helping to maintain the rural economy.