Beautiful landscapes

Our manufacturing site in Brochon (Gevrey-chambertin) is located at the heart of the vineyards of the Côte de Nuit. An exceptional landscape where the climate has been recognised as a World Heritage Site by UNESCO since 2015.

Our beautiful territories inspire us to make wonderful products while preserving the environment.

Burgundy, land of Abbeys and cheese-making traditions…

We are proud of our region and its heritage.

The Terroir is the alliance of Man and Territory throughout History.

View of the Gaugry cheese dairy in Brochon (21)

Local ties

Milk is the noble raw material essential to making quality cheese. It is collected from 61 farmers every day, rain or shine.

We manage to have quality milk thanks to strong ties with our milk producers. For nearly 50 years, we’ve collected from the same dairy farms, which has allowed us to get to know many generations of farmers.

Keeping in mind the worldwide fluctuation of milk prices, we have established long-term contracts (five years) with all our producers to guarantee them a fair and better return for their work.

This way, they can confidently continue their own operations. We have a future in common: without milk, there is no cheese. Trust and loyalty are the keywords of this win-win relationship. We have built a strong dairy chain at the heart of our territory.

Lincet milk lorry coming back to the cheese dairy after its collection

Our environmental approach

We live, work and collect milk in our territories., We must protect and preserve them to maintain pleasant living spaces, comfortable working spaces and great quality milk.

The Fromagerie Lincet places particular importance on protecting the environment because respecting the environment is a value passed down by the Lincet family. Its leaders have a long-term vision of their activity.

Major events:

  • Since 1999, we have built our own water treatment stations to reduce our environmental impact.
  • In 2005, the Fromagerie Gaugry was one of the first creameries to be equipped with an anaerobic digestion unit, at the request of the Gaugry family.
  • In over 20 years, our water consumption has reduced by 30% per kilo of cheese, and by 70% for gas and by 10% for electricity.


To make Chaource Lincet, Cadette gives her milk every day