Farm activities dedicated to raising a herd, whether it’s of goats or cows, central to a system aiming to produce milk in line with the seasons and the specificities of our region. Managing farms is complex, and there are no fixed working hours: Taking care of the animals, practising agricultural techniques, doing the accounts and overseeing the administrative management, interacting with suppliers, vets and collectors, etc. Beyond their role of a business leader, the farmer is, above all, a lover of nature who works with living creatures.
In direct contact with member producers to ensure personalised support. Milk quality monitoring, feed sampling, good practices, technical-economic assessments, project monitoring (growth, installation), technical support… We offer all of these services. Scaled and structured to allow for quick intervention on the farms for various issues, Milk Supply maintains interactive relations between each producer and the cooperative.
The first link in the all-important production chain, responsible for receiving the raw material at the dairy. Unloading milk lorries, filling production tanks, piloting milk pasteurisers and creamers are just some of the operations which influence the quality of our products. Strict hygiene and food safety rules, along with the applicable agricultural standards (protected designation of origin [PDO], product traceability, etc.) are rigorously applied. Samples are taken, inspected (acidity, cryoscopy, GM levels, etc.), referenced and provided to the lab with optimal traceability.
Here is where the milk is transformed into cheese, through the various steps of renneting, moulding, turning, salting, affinage and packaging. Strict hygiene and food safety rules, along with the applicable agricultural standards (protected designation of origin [PDO], product traceability, etc.) are rigorously applied. Backed by specific expertise, the cheesemaker works the milk and the production parameters, and also supervises the good practices. Cheese is a living product which requires particular care, for which the cheesemaker is the guarantor on a daily basis.
Some fondly remember the cream on top of milk chocolate from their childhood. This is the cream that we use to make butter. It’s pasteurised by the cream preparer upon receipt. After being sent to slowly mature over 16 hours, it’s transformed into butter grains in old-style barrel churns before being slowly kneaded. The master butter-maker supervises each and every step of the production process, until it achieves the aromas typical of our region and an incomparable texture.
From the farm to the stores, the quality is guaranteed. Throughout the production chain, there are good practices, inspections and a thorough traceability system. The wide range of fundamental tasks overseen by the Quality department, through strict regulations include guaranteeing the sanitary and hygienic quality of the milk and dairy products, the health and well-being of the herd, the safety all involved, and environmental protection.
It’s important to us that we keep close ties with our clients, both in France and internationally. The marketing team therefore pays close attention to market requirements so that we can develop products that respond to these needs. It also develops the communication plan for promoting the Coopérative and its exceptional products.