French Cheese Club

 

Visit Fromageries de L'Etoile website

 

History 

Saint Marcellin, Saint Felicien, AOC PicodonPasteurised Saint Marcellin, Saint Félicien, Rigotte and Cottage Cheese Cakes Boucantrin, Roves des Garrigues, Le Provencal, Rocamadour AOC, Cabecous and numerous other goat and sheep milk specialty cheeses 

In 1942 Marius Berruyer founded a dairy that would later become Étoile du Vercors. For thirty years the dairy modernizing and flourished. Marius Berruyer’s nephew made Le Chartrousin, founded in 1963, the leading producer of Saint Marcellin. By the Mid Seventies, Marius sun had expended the company nationwide. 

In 1972 Francis Verdier, with his brother, took over the family farm and founded his dairy near the famous village of Rocamadour - near the Pilgrim's Road to Santiago de Compostela.  By 1996 his AOC Rocamadour cheese had become a reference for quality. 

Today the "Fromageries de l’Étoile" group consolidates four dairies - with the same goal - to offer high quality products manufactured in the respect of traditions. L'Étoile du Sud brand covers all the cheeses made especially for the US market.

Respect of traditional production methods and constant innovations

The success of the dairies lies in a combination of know-how, creativity and constant search for improvements.  New products have been created to answer the European market:

1992: launching of Tentation, a cheese even more soft and creamy than Saint Felicien that will become a specialty of Étoile Du Vercors.
1997: Launching of the "Cabecous with bacon and Magret" range of cheese for salads.
2004: Launching of the "Véritable cave d’affinage": an innovating packaging for better ripening and extended Best Before date.
2005: Production of cottage cheese cakes at the Chartrousin dairy
2005/06: Founding of a new cheese dairy "ETOILA" in Poland to produce a line of cheese tapas "O’Tapas Apéro"
2006: Launching a line of cheeses to be baked or BBQ
2007: Launching of L'Étoile du Sud product line for the US market
Buffalo milk Cheeses
Assorted cheeses trays

Export Selection from Etoile du Sud

Sell sheet pps presentation Shelf talkers Nutri-facts Video meet the farmers

Soft Ripened Cow Milk Cheeses

One of the most splendid traditional cheeses from Rhone-Alps. Made with pasteurized cow’s milk and cream the Saint Marcellins and Saint Feliciens from Etoile du Sud are the creamiest available on the US market with 60% fat in dry matter. The paste is unctuous with pronounced nutty and rustic flavors.

Saint Marcellin
Saint Felicien
Saint MArcellin Crock Saint MArcellin Cave Special Air Program Saint Felicien Crock Saint Felicien CaveSpecial Air Program
Available in two packaging:
- The traditional crock allows baking for an ultimate dip.
- Special Air Program Special Export/Air Programs: Plastic cheese caves  for an optimal preserving of the cheese and lower importing costs: 24% lighter for the Saint Marcellin and 29% for the Saint Felicien!

Fresh and Creamy Goat Cheeses

Two great cheeses that stand out in any cheese selection.
Roves des Garrigues

ROVE DES GARRIGUES (RAWVH-DAY-GAR-EEGH) 

 A very fresh goat cheese taking its name after the Rove breed of goats with ram like horns. They graze in the “Garrigues” and the milk picks-up all the aromas of the land. The texture is incredibly creamy with distinctive and very pleasant flavors of thyme and lemon.

Rove
Le Provencal

PROVENCAL (LEH PROH-VAHN-SAHL) 

  Two layers of fresh goat cheeses joined by a thin spreading of olive tapenade: the bottom layer is plain while the top layer is flavored with savory "Herbes de Provence".

The texture is creamy and melting. The flavor is mild and delicate.

 

 

Fromageries de l'Etoile website 
-> Link to Fromageries de L'Étoile website
-> Email to [email protected]
-> Recipes

Certified quality

High quality products has always been the top priority for Étoile Dairies. The quality system is based on standards set by the NASA with the HACCP methodology.

Such system guarantees an irreproachable food safety level by daily controls and monitoring of products and materials employed at each step of the production. From collecting the milk at farms (the farmer complies with very strict criteria on the dairy farming, herd feeding and the milking) to the final product delivered to the distributor, our cheeses has passed through all appropriate controls. Our traceability system gives us total control and deep knowledge of our products

Since 2007, all French Étoile Dairies are International Food Standard and BRC Certified. This standard is undoubtedly the most advanced one in food safety and is the recognition of our efficient work and irreproachable quality of our products.

IFS BRC2BRC