In Saint-Geneys-près-Saint-Paulien, Charlie Mondillon is a 24-year-old farmer who has launched his cheese production business at GAEC de la Roche d'Or. In a brand-new facility, which required significant investment, he produces a mild and creamy blue cheese somewhat similar to Bleu de Bresse, which he has named "Le Roche d'Or." He sells his cheese directly at the farm, as well as at the Craponne/Arzon market.
In a few words, what has your career path been like?
Charlie Mondillon : I completed a two-year technical degree (BTS) in dairy products at the National School of Dairy and Meat Industries in Aurillac, and I did two internships before earning a professional bachelor's degree in dairy products at the National School of Dairy and Meat Industries in La Roche-sur-Foron and at the University of Grenoble, while working part-time at the Beauzac cheese factory. I started my business at the Gaec de la Roche d'Or farm in December. The goal is to be able to process 75.000 liters of milk into cheese.
What made you want to get involved in this activity?
Charlie Mondillon: There are several reasons. When I was doing my vocational diploma, there was a climate of uncertainty with the egg crisis and the impact on milk production. We were on the edge! I wanted to create a slightly different source of income to diversify what we do on the farm. Here, we produce eggs thanks to our 6.000 laying hens, and milk. We also grow lentils. Besides that, I've always loved cooking, so there's a connection with the cheeses I produce today.
A few words about the farm?
Charlie Mondillon: We have about a hundred cows on the farm, which covers 160 hectares. Roughly a third are Holstein Friesians, and two-thirds are Montbéliarde. We do a lot of grazing, quite a bit of grass, and we grow our own cereals, lentils, and a little corn. The construction of the dairy, which now allows us to make cheese, required a total investment of €400.000. We received 35% of the funding from the Regional Council. There are three of us partners on the farm. I'm in a GAEC (a type of French agricultural cooperative) with my uncle and aunt. We've had an apprentice since September 2024, and Maëva joined us as an employee on December 1st.
What types of cheese do you make?
Charlie Mondillon: Blue cheeses. There's a mild, creamy blue that's somewhat similar to Bleu de Bresse, which I've named Le Roche d'Or, and another that's reminiscent of Bleu d'Auvergne, larger and with more character. Then there's fresh tomme for aligot and truffade, as well as faisselles.
In what ways are they designed?
Charlie Mondillon: There's a stage dedicated to the maturation and coagulation of the milk, which allows us to prepare it. We add the starter culture to the rennet to change it from a liquid to a solid state. Then, there's a whole process in the vat, with stirring to prepare our curd, before molding, followed by hot draining and drying. Next, the cheese is pierced to allow oxygen to enter, before being placed in the cellar for aging. The production of fresh tomme is similar to what's done at the beginning of the making of Cantal or Laguiole cheese. The production is stopped earlier. We carry out maturation and coagulation, and we use a device that presses and drains the curd in a cloth. For the moment, we use the morning milking to make our cheeses.
How can I get your cheeses?
Charlie Mondillon: Here at the farm. It's important for me to have contact with customers and to support local producers. And then at the Craponne/Arzon market. Later on, our cheeses could be found in farmers' markets and small local shops. And why not in supermarkets, to gain more visibility and reach a slightly different audience?
Themes
