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The Lincet family, originally from the Marne, have been cheese makers for five generations. Installed in Saligny since 1957 the Lincet cheese factory is specialised in the production and distribution of A.O.C. (term of controlled origin) cheeses (Chaource, Brie de Melun, Epoisses), of regional specialities and cream enriched cheeses (Brillat Savarin, Délice de Bourgogne, Fromage de Troyes).
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The LINCET factory is firmly committed to the quality of their products, and also the quality of the production methods and auto controls (the commitment of each link of the production chain from the dairy farmer to the packer is primordial). Since 1995 Lincet has been certified ISO 9002, and since 2002 the same certificate version 2000. Committed to environmental issues, the cheese factory has been certified ISO 14000 since 2004.
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This commitment is reflected in the factory. Modernised in 2001 (extension of 2800 sq.m.), the factory is now capable of treating its own waste water, having installed two years previously an impressive automatic washing tunnel for production equipment.
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Established in the village of Saligny, near Sens, the cheese factory is ideally situated at the heart of the cheese traditions of the Champagne, Burgundy and Ile de France regions. The echo of the cheese making traditions of these regions is found in the Lincet products (Chaource, Brillat Savarin, Epoisses, Brie de Melun)
2004 is the year of the takeover of the Vaudes cheese factory, in the heart of the AOC Chaource area, from the LACTALIS group, including a milk collecting zone.
Some figures
The cheese factory collects 30 million litres of cow’s milk each year from 100 dairy farmers carefully selected for the quality of their production.
The factory produces 3200 tonnes of cheese per year for an annual turnover of € 20 million (in 2006) and employs 120 people.
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