“In Australia, we can go up to 7 euros for 200 grams!” : Dischamp cheese factories are causing a sensation abroad

In the cool cellars of Saint-Nectaire (Puy-de-Dôme), the smell of cheese tells a story more than a century old. That of Fromageries Paul Dischamp, a family business born in 1911 and today run by the fourth generation. At the helm, Arnauld as president and his younger brother François on the front line in a field that has become strategic: export.

Here, no small artisanal production, even if the family SME is fighting against giants like Lactalis. With nearly 7,000 tonnes of cheese produced each year, 220 employees, a network of around 250 partner milk producers and a turnover of €60 million, Dischamp has become a heavyweight in Auvergne AOPs. Saint-Nectaire (dairyman and farmer), Cantal, Salers, Bleu d’Auvergne, Fourme d’Ambert… The entire regional range passes into the expert hands of the refiner, spread over three sites, from Sayat to Saint-Flour (Cantal).

“We have developed packaging capable of lasting four months”

But in recent years, the company has changed gear with a clear objective: to go beyond borders. “Export is still less than 10% of our activity, but that’s where our future growth is at stake,” explains François Dischamp. And the bet is paying off. Double-digit growth, presence in around twenty countries, and sometimes very exotic destinations.

Australia, United States, Japan, Canada… Auvergne cheeses are traveling further and further. They now travel the planet. “Australia is the polar opposite. And yet, they sell Bleu d’Auvergne and Saint-Nectaire. Even if the final price is not given: it can go up to 7 euros per 200 grams,” smiles the manager. There, as elsewhere, we had to adapt to strict health standards and, above all, to the logistical headache.

Result: the SME innovated in packaging to extend shelf life. “We have developed packaging capable of lasting four months. This allows us to ship by sea rather than by air. We reduce financial and ecological costs. »

On site, customers are not just nostalgic expatriates. Even if, on the Facebook groups of Auvergnats abroad, some exchange good tips for finding a piece of the country. “It’s always nice to see photos of our Blues or Saint-Nectaire appear in these discussions,” laughs François. But the target is broader: “We are targeting local consumers, curious about French gastronomy and seduced by the premium image of AOPs. »

“We are selling a piece of our territory”

The fact remains that conquest of the world is not a long, quiet river. The conflict in the Middle East recently brought certain shipments to a grinding halt. Canceled orders, extended shipping routes, explosion in transport costs: “Everything is impacted, even cheese. But we remain confident. As soon as the situation stabilizes, we will have to leave quickly. »

The family’s ambition is clear: to quickly cross the 10% export turnover threshold and continue to open new markets, particularly in Europe and Great Britain. “We sell more than cheese,” assure the two brothers. We are selling a piece of our territory, a history of Auvergne, a know-how of which we are very proud. »