A century of history

Pierre Dischamp: Guardian of a century of cheese-making & affinage know-how

A know-how that goes back to Pierre's grandfather, Jean Dischamp, son of a farmer, who arrived in Clermont-Ferrand in 1904 and opened his cheese shop specializing in the affinage of Saint-Nectaire in 1911. Did he think at that time that three generations later, his grandson would continue the adventure?

However, this is indeed the case! After working with his brothers at his father Paul Dischamp's cheese factory, Pierre became independent in 2009, split the Fromagerie du Buron (formerly "Fromagerie du Grand Murols") from the group and decided to refocus in the activity launched more than a century ago by his grandfather Jean: the affinage of Saint-Nectaire.

Our DNA? Affinage of Saint-Nectaire

120 years of experience and not a wrinkle! Although we have moved away from the time when Jean Dischamp aged Saint-Nectaire in cellars dug under the Cathedral of Clermont-Ferrand, the passion and know-how are deeply rooted in our family.

The affinage of a Saint-Nectaire du Buron begins at 5-7 days when it leaves the farm of our producers and crosses the threshold of our buried cellars for a retreat far from any agitation. It is there, for several weeks, that it will be the object of special attention from our Master Cheese Ripeners. Brushed, salted, washed, probed, turned, sometimes matured in several cellars at different temperatures, the Saint-Nectaire du Buron will pass up to 15 times between the hands of our Master Cheese Ripeners. Thanks to time, the atmosphere of the cellars, our daily care, and our know-how, each Saint-Nectaire that comes out of our cheese factory is a delight for your taste buds.

In 120 years of existence, we have transcended this Affinage know-how to cheese production. We make the Grands Murols and its derivatives (Le Buronoix, a Murols matured with -liqueur awarded at the Concours Général Agricole, Murols with Flowers, Murols matured in Saint-Nectaire cellar, etc.) as well as a wide range of cheeses made with passion in our dairy factory in Creuse.

The passion that drives the Fromagerie du Buron is far from extinguishing! Pierre Dischamp's eldest son, Alexandre, who has been immersed in Auvergne cheeses since a young age, is already working alongside his father to continue this beautiful family history.