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Philippe and Rachel created the maturing cellars in 1987. 250m² underground in the Capital. This is how 4 ripening cellars coexist : one for goat’s cheeses, another for soft cheeses with a bloomy rind, a third for soft cheeses with a washed rind and a last one for cooked and uncooked pressed cheeses.

However, each family of cheeses requires a specific approach and attention, with adapted temperatures in a controlled humid atmosphere.

It is in these cellars that the magic happens, where day after day all the talent of the ripener is expressed to bring his cheeses to the best point of balance.

In addition, Philippe Alléosse perpetuates the ancestral cheese traditions by implementing this exceptional know-how on a daily basis.

Not to mention the fact that every year, Alléosse® exports thousands of cheeses all over the world, and with them, the entire French terroir is honoured!

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