transformation sites

EURIAL brings together 23 milk and cheese dairies in France:

 

  • 5 sites dedicated to ultra-fresh products (yoghurt, fromage frais, desserts…),
  • 2 sites devoted to high-fat products (butter and cream),
  • 6 cheese dairies specialising in goat’s milk (cheese, IQF…),
  • 5 sites that process cow’s milk (cheese, milk…),
  • And 5 sites for the ingredients & nutrition department (mozzarella, powder…).

 

NB: 7 of these sites are certified organic.

In order to deliver to its customers in the best conditions, EURIAL operates 4 logistical platforms that handle nearly 650 000 tons per year.

2
2
Gruchet-le-Valasse (76)
  • Conventional cow
  • Organic cow
103
Dairy desserts, fromage frais and strained yoghurt.
3
3
Jouy (89)
  • Conventional cow
380
Fromage frais, crème fraîche, set and stirred yoghurt, flans with caramel sauce, desserts in glass jars.
5
5
Riec-sur-Bélon (29)
  • Goat
  • Organic cow
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)
  • Conventional cow
140
Stirred yoghurt, dairy desserts and fancy desserts
6
6
Bellevigny (85)
  • Goat
  • Organic cow
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)
  • Conventional cow
30
Butter, crème fraîche and fromage blanc.
8
8
Chaunay (86)
  • Conventional cow
110
9
9
Crest (26)
  • Goat
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)
  • Conventional cow
  • Goat
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)
  • Goat
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)
  • Goat
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)
  • Conventional cow
  • Goat
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)
  • Conventional cow
  • Goat
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)
  • Conventional cow
  • Goat
98
Soft cow’s and goat’s milk cheese including Minis Pavé d’Affinois and Fromager d’Affinois.
16
16
Fromagerie du Pilat (42)
  • Goat
25
Production of unripened goat’s cheese (pasteurised milk) and raw goat’s milk Rigottes de Condrieu AOP.
17
17
Vinay (38)
  • Conventional cow
53
Production of unripened goat’s cheese (pasteurised milk) and raw goat’s milk Rigottes de Condrieu AOP.
18
18
Cesson-Sévigné (35)
  • Conventional cow
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).
20
20
Dissay (86)
  • Conventional cow
  • Goat
80
Around 100 million litres (cow’s, AOP, organic) received, stored and dispatched to other Eurial factories and third parties.
21
21
Herbignac (44)
  • Conventional cow
270
Dry products (casein and powder), cheese ingredient (mozzarella).
  • shipping platform
22
22
Luçon (85)
  • Conventional cow
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)
  • Conventional cow
  • Organic cow
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)
  • Conventional cow
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
27
27
Conde sur Vire (50)
Collection point
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

1
1
Château-Salins (57)
  • Conventional cow
  • Goat
  • Organic cow
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.
Nantes – Headquarters
Caen – Headquarters