AN INDEPENDENT FRENCH
FAMILY CHEESE DAIRY

A unique savoir-faire

For more than a century, we have preserved the same traditional lactic recipe using milk, ferments and just the right amount of salt. During ripening, we take the greatest care with all our cheeses by turning each of them by hand.

 

Their initial firm texture becomes creamier and their fresh-milky taste becomes more distinctive as they ripen. It is this unique know-how that gives our cheeses their character.

Vaubernier tradition

Generous products

True to the values of the cheese dairy, our ambition is to produce choice and generous products from fresh milk which we collect ourselves.

le camembert
Camembert
le beurre
Butter
le brie
Brie
le lingot
Lingot

A countryside
and its people

We actively participate in the economic development of our countryside. Every day we collect our fresh milk from within a 40km radius of the dairy. At Martigné sur Mayenne, our staff of 130 employees use their expertise to make our butter and cheeses.

130
employees
1912
since
210
milk farmers
100 000
camemberts per day

International

With a significant presence on the French market, we also export throughout the world! Since 2012, our Bons Mayennais can be found in the United States, Scandinavia, Poland, Australia and many other countries.

Map Vaubernier

A family history
since 1912

Our cheese dairy has been established in Martigné sur Mayenne, in the heart of the Mayenne countryside, since 1912.

 

A succession of several families has contributed to the making of the famous Bons Mayennais Camembert.  Today, Catherine is the third generation of the Drezen family at the helm of the company.

Bocage Mayennais
Catherine Drezen Catherine Drezen