Fromagerie Guilloteau
Le Planil - 42 410 PELUSSIN
Tél : +33(0)4-74-87-53-00
Fax : +33(0)4-74-87-53-19
guilloteau@guilloteau.fr

The quality : a priority action

From selection of the best milk to the quality of product presentation, thousands of checks and procedures have been introduced in order to monitor the company's production and associated services.

Microbiological tests
In addition to the vital microbiological tests carried out in its laboratories and by approved bodies (24,000 analyses each year), the company has developed an organoleptic quality control system. Every fortnight, the products are purchased in stores in France and in Europe, just as a consumer would do, and then inspected. Presentation, aspect, texture and flavour are assessed and compared with a standard product by a panel of expert consumers.

Nutritional checks
To better meet customers' expectations, in its concern for their health and well-being, the cheese dairy has introduced a nutritional quality approach whereby nutritional analyses are frequently performed and information provided both on packing and on information documents.

Like any quality approach worth that description, Fromagerie GUILLOTEAU quality approach does not only apply to the products, it is first and foremost a philosophy shared by each and every member of the Company. Just as much as innovation and management, this is what has made a success of Pavé d'Affinois and its younger siblings.

A step rewarded quality This approach, adopted from the outset, and rewarded by ISO 9001 Certification, earned the company the Prix Français de la Qualité 1996 quality award. In conformity with the European standards of hygiene, the Guilloteau Cheese dairy transformed into 2008: • 27,9 million liters of cow's milk • 5,2 million liters of goat's milk • 821 mille liters of ewe's milk Fromagerie Guilloteau is BRC since 2002