Guilloteau Dairy
exceptional terroir, unique cheeses

The name “Pavé Dauphinois” was chosen to characterize the unique cubic shape of the cheese (pavé is the French word for cobblestone) and the region where it was created: the Dauphiné.

The names Pavé and Fromager “d’Affinois” are a play on words between their terroir and the last cheese making stage: the affinage.

GUILLOTEAU’s founder, Mr. Jean-Claude GUILLOTEAU, began his career as a technician within the Danone company. While his wife worked late into the evening, he began to pick up again his studies and pursue an engineer training course. After many attempts to make his own cheese, he created his own cheese know-how: the ultrafiltration.

GUILLOTEAU cheese dairy particularly cares about its region, its population and its environment. Its values relate to :

• The environmental protection, with the installation of a water barrel system at the Pélussin production site.
• Quality: production sites are IFS certified.
• Proximity: milk is collected in the terroir around the dairies.

The Rigotte de Condrieu is a small AOP/ PDO goat cheese since January 2009, made with raw milk. The PDO zone covers two departments, the Loire and the Rhône. The milk comes from the Chamois Alpine, Saanen and Massif Central caprin breeds, which benefit from a healthy and controlled diet (minimum 120 days of grazing, silage and GMOs prohibited) in order to guarantee quality milk with distinctive aromas. For their good development, each goat must at least benefit from 1.5 m² of straw air. The production remains traditional: the molding must respect the structure of the curd ideally using a ladle or a curd shovel. After demolding, the affinage lasts 8 days minimum.