Apr 11 2025
Of course the end user of cheese is the person who consumes it, who gorges on its gooey loveliness, who savours the subtle taste of a nutty, hard cheese or who spreads a creamy soft cheese on a chunk of crusty bread for indulgent simplicity. Everything we do at Sodiaal is geared towards producing French cheeses which delight the people eating it, but technically our ‘end user’ is the chefs. These are the technical professionals who have high demands and high expectations, and who produce magic for their customers using the world’s best basic ingredient: French cheese.
This is why we have an open discourse with some of the best chefs on the restaurant scene, and why we have a reputation for consistency and quality, because we know that chefs demand perfection and are always challenging themselves to deliver high standards and new dishes. Through transparency, continual improvement and honest conversations, French cheeses from Sodiaal have become the ideal foundation upon which to deliver the very best cuisine available. And our relationship with our chefs is based on three main principles.
Our ‘Route Du Lait’ is our pioneering approach to making the best quality milk, and ensuring our 12,541 farms in and around the various cheesemaking regions of France can deliver consistency through the 78 checkpoints we regularly audit them on. Naturally, the best cheeses come from the best milk, but we are also faithful to the strict and robust production processes which, in some cases, have been developed over hundreds of years, and which still, in 2025, produce the same quality of taste that enchanted cheese lovers in Medieval times.
With many French cheeses – Abondance cheese, Comte cheese, Emmental cheese, Munster cheese, the list is almost endless - the love comes from its story and its history, and that can be tasted with every bite. At Sodiaal we base everything on a devotion to this history and ensuring our chefs can carry on those traditions too.
There is so much pleasure to be derived from French cheeses, it can feel like you are being unfaithful to your favourite when you enjoy the sumptuous taste of another. We have based our range of French cheeses on the wealth of famous cheeses available, but also on the history of each region and the stories of hardship and artisanal toil that went into developing these cheeses in the distant past. This is reflected in how chefs work with these products today, working to find new blends, tastes and signature dishes which place them at the top of their trade.
Our range of French cheeses celebrates the full breadth of textures (soft, hard, crumbly) tastes (strong, subtle, mild) and appearance (ivory, yellow, blue-veined and distinctive rinds), and takes in the very best of every region, including Bethmale from the Pyrenees, Beaufort from Savoie, Cantal from Auvergne and Gruyère from the Franche-Comté region. From the very best blue cheeses, to melting cheeses like Raclette and filled cheeses such as Brie we can deliver every type of cheese to bring versatility as well as quality to your restaurant.
Our final principle is based on the wide variety of ways you can use our cheese. French cuisine is based on technique and flavour, which is an intense combination, but which is perfectly suited to the best qualities of French cheese. So you may be developing a menu of Fondues, Truffades, Aligots, Souffles, Berthouds, Gratins, Salads, Tarts, Pasta dishes or Soups. Or you may wish to simply top a steak or a burger with French cheese, or even just prepare the best French cheeseboard. With our range of French cheeses you have a wealth of options and literally have every opportunity available to produce high quality dishes with new flavours, but coming from the most traditional ingredients.
So check out our range of premium quality French cheeses at Sodiaal, and bless your restaurant with quality ingredients that can’t be surpassed.
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