🧀 A cheese is a promise. Ours has held true since 2016.

La Germillotte was first created by Olivier 10 years ago; three years ago he partnered with Nicolas. That led to the growth of a beautiful production workshop. We make raw-milk cheeses as one would defend a cause: with patience, respect and an uncompromising ethic.
Organic milk, vegetable rennet, producers paid fairly, and a living know-how that industry has too often forgotten.

But today, that promise is in danger.

⭐The reality of our craft⭐

Behind every cheese are gestures repeated a thousand times, days spent monitoring temperatures, hands that wash, scrub, turn, care for
And there is a brutal reality:

⭐Raw milk demands absolute hygiene – with no margin for error. A single breach, and it’s months of work wasted.

⭐Sanitary tests are expensive (€3,000/year), but indispensable to guarantee the safety of our cheeses.

⭐We pay our producers immediately, because their work deserves respect and dignity.

⭐We only sell the cheese 2 to 3 months later – and if a batch fails to meet standards, we must throw everything away. Several thousand euros lost in an instant.

⚠️In 2025, these losses unrelated to our sanitary practices created a deficit of €15,000.⚠️
An amount invisible to the public, but that is suffocating us.
Yet, we refuse to sacrifice our dream.

📌A commitment that has a cost📢

Our cheesemaking business is the result of an investment of €450,000 three years ago, with monthly charges of around €5,000 for depreciation.
Added to this are:

€21,000 in monthly expenses
- 3 salaries including charges (~€6,000) for two partners and one full-time employee.
- €12,000 for organic raw milk
- €3,000 for inputs (vegetable rennet, starter cultures, tests, packaging, energy, water, fuel, maintenance).

Economically, the production cost of one kilo of cheese is about €15, which we sell on average for €25, leaving a margin of €10 per kilo.
But between the aging time and sanitary uncertainties, this margin quickly evaporates

Where does every euro go?

Here is the breakdown of a €100 donation:

€40 → Purchase of organic raw milk (for 20 kg of cheese).
€20 → Sanitary analyses (2 tests at €10 each).
€20 → Fixed costs (electricity, water, maintenance).
€20 → Wages (for 3 days of work).

What your support changes

Your donation is not just financial help.
It’s a yes to:

🧡 A living artisanal know-how that resists homogenization and standardization.

🧡 Producers paid fairly, without having to wait months, because their work deserves recognition.

🧡 Living cheeses, where each wheel tells a story, a terroir, a meeting.

🧡A small cheesery that still has a place in this fast world, where everything must be quick, standardized, soulless.

🧡 The sustainability of our jobs, our dreams and our passion.

🍀We need you.🍀

We have put our whole heart into this cheesery.
We believed in it, we invested in it, we put our lives into it.
Today, we can no longer hold on alone.

Your support, even modest, can make the difference between:

🌈 The continuation of a dream…

❌ …or its end.

🐐🐄🐑

This solidarity fund allows us to act concretely.

🌻Every euro is a breath for our cheesery.🌻

Thank you, from the bottom of our hearts, for believing in us.

"A living cheese is much more than a food. It’s a commitment."


Thank you!
♥️