66 MEDALS RECEIVED SINCE 1990
in national and international cheese competitions
Founded in 1893, the Sèvre & Belle Dairy Cooperative is renowned for its ladle-molded raw goat’s milk cheeses. After its merger with the Echiré Dairy Cooperative in 2004, Sèvre & Belle is now part of the Cooperative Laitière de la Sèvre, an independent human scale cooperative which promotes strong values, including respect, passion, high standards, know-how and Human valorisation.
Since the small dairy cooperative creation in 1893 at Celles-sur-Belle, the Sèvre & Belle brand has evolved well. Today it offers:
Sèvre & Belle cheeses are characterized by:
Milk is renneted inside basins, in a traditional way. Part of the cheese production is manually ladle-molded. Their draining is slow and gradual, and the care provided by the master cheese maker is manually handle in the cheese cellar.
The Coopérative Laitière de la Sèvre is committed to five main principles:
With 65 cooperative members who produce cow’s milk and 55 cooperative members who produce goat’s milk, the human-sized cooperative collects its milk from animals fed without GMOs (<0.9%) within a 50 km / 31 mi radius around the dairy. This proximity and respect for animal welfare is essential for both milk and product quality.
IFS certification was implemented in 2015 at the Celles-sur-Belle site to ensure food safety control and to monitor the quality level of cheeses made from raw and pasteurized milk. It also meets the hygiene community regulations requirements.
Before becoming a region known for its quality milk, the Deux-Sèvres southern region of was a viticultural place. It was after the appearance of phylloxera in 1880 that this conversion took place. Indeed, the death of the vines led our Deux-Sévrians farmers to leave. It was the Vendeans who launched a new economy with milk production.
According to the legend, the AOP/ PDO Chabichou du Poitou name goes back to the 8th century when the Saracens were defeated in the battle of Poitiers. A few of them decided to settle in the area with their goats and created a cheese named “Cheblis” (goat in Arabic) which later became Chabichou.
The Chabichou du Poitou’s shape refers to the piece of wood once used to close wine barrels.
My name is taken from the term “hole” in the French Berry language in the 19th century.
Before, my name referred to the places on the rivers banks where laundry was washed. The clayey earth that made up these banks was used to create my cheese molds.
I am …. the Crottin!
France is the first goat cheese producer in the world.
Today, there are 120 different kind of goat’s milk cheeses, with different shapes and flavors.