Regional Roots
Eurial, A MULTI-LOCAL COMPANY
At EURIAL, we believe that origin, locally produced, and proximity to our farmers are assets are our defining features.
Our 23 milk and cheese dairies in France are located in the heart of the milk collection areas of our farmers.
27
27
Conde sur Vire (50)
Collection point
20
20
Dissay (86)
80
Around 100 million litres (cow’s, AOP, organic) received, stored and dispatched to other Eurial factories and third parties.
21
21
Herbignac (44)
270
Dry products (casein and powder), cheese ingredient (mozzarella).
- shipping platform
22
22
Luçon (85)
160
Production of pizza cheese (mozzarella-based) and a small amount of St Paulin, as well as processed cheese and similar items.
23
23
Moyon (50)
55
Whole milk powder, skimmed and semi-skimmed milk powder, protein concentration, concentrated butter, thick and liquid cream, yoghurt, milk permeate, fromage frais. All these products can be made in organic versions.
19
19
Quincampoix-Fleuzy (60)
33
Skimmed and concentrated cow’s milk, thick pasteurised cream for transportation in tankers, no packing activity.
24
24
Campbon (44)
Collection and firm cold.
25
25
La Crèche (79)
Shipping platform
26
26
Villeroy (89)
Shipping platform
2
2
Gruchet-le-Valasse (76)
103
Dairy desserts, fromage frais and strained yoghurt.
28
28
Pacé (61)
Collection point
29
29
Vire (14)
Collection point
30
30
Villedieu Les poêles (50)
Firm cold
31
31
Ducey (50)
Collection point
33
33
Pontmain (53)
Collection point
32
32
St Hilaire du Harcouet (50)
Collection point and garage
34
34
St Méen Le Grand (35)
Collection point
35
35
Derval (44)
Collection point
17
17
Vinay (38)
53
Production of unripened goat’s cheese (pasteurised milk) and raw goat’s milk Rigottes de Condrieu AOP.
1
1
Château-Salins (57)
193
Yoghurt, drinking yoghurt, flans, egg custard desserts, bicompartment and, since October 2017, launch of a range of 100% plant-based, soya-free desserts under the “A Bicyclette” brand.
3
3
Jouy (89)
380
Fromage frais, crème fraîche, set and stirred yoghurt, flans with caramel sauce, desserts in glass jars.
5
5
Riec-sur-Bélon (29)
65
Ultra-fresh products made from goat’s milk, organic cow’s milk and ewe’s milk (yoghurt, fromage blanc, etc.).
4
4
Lorris (45)
140
Stirred yoghurt, dairy desserts and fancy desserts
6
6
Bellevigny (85)
131
Production of butter, 56% of which under the Grand Fermage brand: AOP Charentes Poitou, Butter with sea salt crystals from Noirmoutier, Organic Butter.
7
7
La Viette (79)
30
Butter, crème fraîche and fromage blanc.
8
8
Chaunay (86)
110
9
9
Crest (26)
100
Production of goat’s milk cheese: traditional hand-shaped raw milk (AOP Picodon) or thermised (traditional goat’s) cheese, creative products (breaded goat’s cheese to bake, Toastichaud).
10
10
La Chapelle-Thireuil (79)
120
Preparation of retentate for other industrial sites. Production of goat’s milk and half-goat’s milk and mixed-milk cheeses IQF: deep freezing and packing of crumbled, sliced and cubed cheese for industrial restaurant and catering sectors.
Production of Soignon bacon and ham-wrapped cheeses.
11
11
Soignon (79)
320
Production of lactic goat’s cheese: 25g Ptit Soignon, 180g long goat’s cheese, light long goat’s cheese, low-salt long goat’s cheese, 200 and 300g Ste Maure, 400g family size, log formats for industrial sectors, frozen cheese slices.
12
12
Tournon-St-Martin (36)
50
Production of two AOP goat’s milk cheeses: Sainte-Maure de Touraine and Pouligny-Saint-Pierre, alongside the production of Saint-Vincent.
13
13
Pélussin (42)
108
Soft cow’s, goat’s or sheep’s milk cheese including Pavé d’Affinois, Bûche du Pilat and Saint Angel.
14
14
Dangé-St-Romain (86)
120
Cow’s milk cheese: camemberts, coulommiers, carrés, briques and speciality cheeses for export in small formats, and goat’s milk cheese: Le Chèvre, Chèvre de Caractère and Petit chèvre.
15
15
Belley (01)
98
Soft cow’s and goat’s milk cheese including Minis Pavé d’Affinois and Fromager d’Affinois.
16
16
Fromagerie du Pilat (42)
25
Production of unripened goat’s cheese (pasteurised milk) and raw goat’s milk Rigottes de Condrieu AOP.
18
18
Cesson-Sévigné (35)
110
UHT cow’s milk, butter and thick cream. Two technologies used for butter: butyrater (continuous production) and churning (traditional technique, one of the last sites to use this process).
Nantes – Headquarters
Caen – Headquarters
Collection areas
Transformation plants