Exhibiting at International Food & Drink Event (IFE) 2025

Fromageries Paul Dischamp is a historic French cheese manufacturer and affineur based in Sayat, within the Auvergne region of central France. Established in 1911, the company has built its reputation over more than a century by producing and maturing some of France’s most iconic PDO (Protected Designation of Origin) cheeses. Renowned for its artisanal know-how and commitment to traditional methods, Paul Dischamp is a leading figure in preserving the legacy of Auvergne’s rural cheese-making culture while scaling production to meet both domestic and international demand.

Core Business and Product Offerings

The company specializes in the production and aging of PDO-certified and regional cheeses from cow’s milk. Its primary product range includes:

• Saint-Nectaire: A semi-soft washed rind cheese made from raw or pasteurized milk, matured in humid cellars to develop a delicate yet earthy flavor.
• Cantal: One of the oldest cheeses in France, produced in varying maturations—Jeune (1-2 months), Entre-Deux (3-6 months), and Vieux (over 6 months).
• Salers: An artisanal, unpasteurized cheese made exclusively from summer milk collected from Salers cows.
• Bleu d’Auvergne: A rich and creamy blue-veined cheese with a tangy bite, recognized for its rustic character and PDO status.
• Fourme d’Ambert: A mild and cylindrical blue cheese, aged slowly for a creamy texture and balanced flavor.
• Gaperon: A traditional cheese flavored with garlic and pepper, known for its spherical shape and aromatic profile.
• Tomme de Montagne: A mountain-style semi-soft cheese with a rustic rind, expressing the terroir of the Auvergne.

These cheeses are sold under both artisanal and retail-ready formats, with a variety of sizes, maturations, and packaging options to suit gourmet stores, wholesalers, and retail partners.

Specialisation and Unique Selling Proposition

Paul Dischamp’s uniqueness lies in its role as both a fromager (cheese maker) and affineur (cheese maturer), managing the full lifecycle of cheese development. Key differentiators include:

• Use of PDO-certified milk from local farms in the Auvergne volcanic plateau.
• Traditional aging methods in stone cellars that recreate natural humidity and temperature conditions.
• Expertise in blue-veined and washed-rind cheeses, two of the region’s signature styles.
• Seasonal and limited-batch productions, including summer-only cheeses like Salers.

Their long-standing relationships with local dairy farmers and adherence to traditional specifications ensure authenticity and quality across all products.

Market Position and Sector Relevance

France is the second-largest cheese-producing country in the world, with over 1,200 varieties of cheese and exports valued at more than €4 billion annually (source: French Customs, 2023). Paul Dischamp plays a pivotal role in this ecosystem, representing the Auvergne region’s PDO cheeses in both the national and export markets.

The company supplies cheese to supermarkets, specialty shops, restaurants, and international distributors, reinforcing its position as a trusted supplier of gourmet French cheeses.

Target Markets

Paul Dischamp serves a variety of clientele across:

• Domestic retail and specialty cheese shops
• French and international foodservice clients
• European and overseas importers of PDO French cheese
• Private label and white label collaborations

With increasing global interest in artisanal and terroir-based foods, Paul Dischamp has expanded exports to markets in North America, Europe, and Asia.

Capabilities

• Cheese Manufacturing Facilities: Equipped to produce raw and pasteurized milk cheeses under PDO regulations.
• Aging Cellars: Specialized underground cellars for controlled maturation of rind and blue cheeses.
• Quality Control and Compliance: In-house laboratories and traceability systems for rigorous QA.
• Packaging and Distribution: Flexible packaging for retail and foodservice formats, with chilled logistics.

Their operational model balances artisan values with industrial-scale logistics, enabling large-scale supply without compromising authenticity.

Certifications and Compliance

Paul Dischamp operates under the highest French and European dairy standards, including:

• AOP/PDO Certifications: Saint-Nectaire, Bleu d’Auvergne, Fourme d’Ambert, Cantal, and Salers.
• HACCP and ISO-compliant facilities
• French National Dairy Board (CNIEL) alignment
• Organic cheese production (in select lines)

These certifications ensure international market access and uphold the traditional integrity of regional cheese production.

Export and Trade Activities

Fromageries Paul Dischamp is an active exporter, with their PDO cheeses found in premium stores and fine dining establishments worldwide. Their export activity supports France’s position as a top 3 global cheese exporter, and the company’s focus on high-value heritage products aligns with demand from gourmet markets.

Export partnerships include distributors in:

• United States and Canada
• United Kingdom, Germany, and Benelux
• Japan and South Korea

They also participate in international food expos such as SIAL Paris, ANUGA, and Salon du Fromage to enhance brand visibility and build global trade networks.

Industry Recognition and Testimonials

Paul Dischamp’s products are frequently highlighted in:

• National and regional agricultural competitions
• Culinary awards and gastronomic reviews
• PDO promotional campaigns by the French Dairy Board

Their Saint-Nectaire and Bleu d’Auvergne in particular have received praise for consistent quality and flavor, with endorsements from chefs, affineurs, and cheese sommeliers.

Major Achievements

• Over 110 years of heritage in traditional cheese making and affinage.
• Recognized leader in PDO Auvergne cheese production and export.
• Continuous investment in modernizing facilities while preserving traditional methods.
• Collaboration with local dairy cooperatives, supporting regional agriculture and sustainability.
• Sustained presence in international gourmet and fine food markets.

Fromageries Paul Dischamp remains a custodian of Auvergne’s cheese-making legacy, delivering centuries-old flavors to a modern global audience through craftsmanship, terroir, and uncompromising quality.