A family affair. Germaine, Max et Michel Déret.
First handmade Cérilly in the early 60's.
Traditional cheese & butter
In 1948, Max and Germaine DERET began production of churned butter and unpasteurized cheese
in the small village of Theneuille located in Northern Auvergne.
Then Michel and Jean DERET developed new products such as Galopin goat cheese, "Bleu Bourbon", a blue moulded cheese and "Tomme de Tronçais”.
Today Bertrand DERET (Max's grandson) and their 10 employees continue to fulfill the high demand of traditional french dairy products in the local area, Paris/Rungis and Europe.