Fromagerie Lincet have been making cheese for six generations and are dedicated to the production of traditional Burgondian and other regional cheeses. Their recipes are unchanged since 1895 and the dairy farms who provide the milk they use have been with the fromagerie for over 50 years. There are now 61 local farmers who bring their cow’s milk to the dairy to make a range of enriched cheeses.
In 1999, the dairy built their own water treatment facility to reduce their environmental impact. In 2005, they went a step further an built their own anaerobic digestion unit, to turn waste whey into energy. Over the last 20 years, the dairy has reduced their water consumption by 30% per kilo of cheese, by 70% for gas and by 10% for electricity.
Established in 1994, our commitment is to bring you exceptional and unforgettable, artisanal food from across the UK and Europe, from producers who are passionate, dedicated and share our key values regarding sustainability, fantastic animal welfare and high quality produce.
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