The Marais Vendéen lies between the Loire River and Noirmoutier Island. The wild grasslands have enchanted many farmer over the years, who ended up deciding to settle there and dedicate themselves to farming and cheese making in the area. This was the case for Pascal Beillevaire, who was born and raised on his parents' dairy farm in the Marais Vendéen. 

Here he dreamed of blending two of his passions: trade and agriculture. He started by selling cream, butter, and other dairy products in the local markets in the surrounding areas. After many years of hard work and dedication he had transformed the family dairy farm into Beillevaire dairy – a cheese maker, affineur and distributor. 
Beillevaire collects milk from surrounding farms, including in mountainous areas. They strive to keep the French cheese-making tradition alive by producing artisan cheese. They choose their cheese maturation cellars for their size, ideal environment and favourable geographic position. The cellars mature a vast range of quality French cheeses. 

Artisanal and farmhouse cheeses are made at workshops around France, and by local cheesemakers. They are aged from anywhere between a few months to three years. 

Pascal Beillevaire has been at the helm of French cheesemaking for over forty years, building strong relationships with farms across the country since the company was established. 

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