Milk - a natural product
Whether the milk is from a cow or a goat, salt and rennet are the only ingredients necessary to producing cheese. All the rest is down to the expertise of the cheese makers.
The nutritional value of cheese (calcium, proteins, fats, phosphorus, vitamins, etc.) mean it occupies a privileged place in our diet.
The milk sector – France’s second-biggest industry
The food industry is the top French industrial sector: in 2010, it achieved turnover of €159 billion, employing 576,000 employees.*
In 2012, 23.7 billion litres of milk were collected. World milk production exceeds 700 billion litres.
The French milk sector gathers almost 1,300 companies, which between them achieve turnover of €25.3 million – including €4.5 million in exports. It employs around 56,500 people*.
*Source: CNIEL (the French National Interprofessional Centre for the Dairy Economy)