A long story...
The story begins in 1912 in Martigné sur Mayenne. It is here that Albert Le Masne de Brons made his first traditional cheeses with milk from neighbouring farms.
In the 1930s, Stanislas and René de Vaubernier, then Alphonse and Léontine Drezen, successively took over the reins of the company. It was also at this time that the company changed its name to become the Vaubernier company.
Their son, Jean Drezen, soon joins them in managing the cheese dairy. He becomes director, along with his wife Claire, in 1983. He in turn passes the company to his daughters, especially Catherine, who directs it today and represents the 3rd generation.
It all started in 1912 when Albert Le Masne de Brons created a cheese dairy at the Château du Bois Belleray.
The Vaubernier family buys the company and gives it his name, still in force today.
Alphonse Drezen becomes director of the cheese dairy alongside his wife Léontine.
The first drawings of the iconic couple appear on the packaging. At the time, the products were called "Les Becs Fins".
To win over the clients, cutout loyalty points make their appearance on the packaging. A brilliant marketing idea that has remained successful over the years!
The brand changes name. "Les Becs Fins" becomes "Les Bons Mayennais".
Jean Drezen succeeds his father and becomes CEO with his wife Claire.
Expansion, modernisation and mechanisation works are carried out in the cheese dairy.
Jean Drezen hands the company down to his daughter Catherine Drezen. Transmission and handing down are at the heart of the family-run dairy, and are part of the company's major values.
The cheese dairy is awarded the IFS (International Food Standard) certification for the first time.
The cheese dairy launches a succession of new products, such as reduced salt camembert, lingot and small organic camembert. Innovations that have won several awards at national competitions.
The cheese dairy is 100 years old! To mark the occasion, several animations are proposed to all lovers of Bons Mayennais, collaborators, milk farming partners,...
The cheese dairy embarks on the cheeses for heating market. Success is immediate! In 2015 they win the LSA Oscar for innovation.
The company gets FDA approval, which opens the doors of the US market to our products!
Our family-run, human-scale cheese dairy is still located on its original site, in the heart of the Mayenne countryside.
Every year, we collect 100 million litres of milk and we put all our expertise into practice to make our soft cheeses and butter. Our cheese dairy is one of the last independent producers of camembert in France and we intend to remain that way!