What Fruitières Chabert does

Fruitières Chabert (legal entity: Fromagerie Chabert S.A.) is a family-owned Savoyard cheese producer headquartered in Vallières-sur-Fier, Haute-Savoie, France. Founded in 1967 when the Chabert family acquired their first fruitière (La Fruitière du Val de Fier), the company has grown to operate 11 production sites across the Savoie and Haute-Savoie departments, collecting and transforming more than 100 million liters of milk annually from local farms. The product portfolio is anchored by protected designation cheeses: four AOP varieties (Abondance, Beaufort, Reblochon de Savoie, Tome des Bauges), four IGP varieties (Emmental de Savoie, Tomme de Savoie, Gruyère de France, Raclette de Savoie), an organic line (Tommette Bio, Vacherin Bio, Flocon de Savoie Bio), and specialty products (Fondue aux 4 fromages, Tomme crayeuse, Tomme céronnée, Tomme de montagne, Raclette fumée).

The company's underlying technology is rooted in traditional artisanal cheese-making: raw whole cow's milk processing, specialized affinage (ripening) on spruce boards, manual production methods, and dedicated cellar conditions for each variety. La Fruitière de la Chambotte houses the only hot cellar for Gruyère maturation in the Savoie and Haute-Savoie departments, representing a unique regional capability. Some sites employ semi-automated steps (e.g., hand-turning Flocon de Savoie Bio every two days), but the production model is fundamentally craft-based rather than industrial.

Revenue is generated through two channels: direct-to-consumer retail via the 11 on-site farm shops (which function as both production facilities and retail storefronts, with one site featuring a 24/7 self-service dispenser), and wholesale distribution to local and regional retailers across the Auvergne-Rhône-Alpes region. Customers are predominantly individual consumers seeking authentic, terroir-driven Savoyard cheeses, supplemented by regional food retailers. Marketing channels include the corporate website, virtual production facility tours, and active profiles on Facebook, Instagram, and LinkedIn. The company is privately held with no institutional investors identified and operates with 71 employees.

Name

Fruitières Chabert

Legal name

Fromagerie Chabert S.A.

Website

https://fruitieres-chabert.com

Company type

Private

Founded year

1967

Operating status

Operating

Headcount range

51–100 employees

Short description

Fruitières Chabert is a family-owned Savoyard cheese maker operating 11 production sites across Savoie and Haute-Savoie, processing over 100 million liters of milk annually into AOP, IGP, and organic cheeses sold through farm shops and wholesale.

Ownership category

akta.pro rank

Product category

Artisan Cheese Manufacturing

NAICS

Cheese Manufacturing (311513)

SIC

Dairy Products (2020)

akta.pro primary industry

Ripened Natural Cheese Manufacturing (Semi-Soft, Hard & Blue) (AFAHABAB)

akta.pro secondary industries

Fresh/Natural Cheese Manufacturing (Unripened & Soft) (AFAHABAA), Processed Cheese & Cheese Spreads Manufacturing (Slices, Loaves, Spreadable) (AFAHABAD), Cheese Powder, Sauce & Flavor Systems Manufacturing (AFAHABAE), Cheese Packaging & Portioning (Retail Packs, Snack Packs, Singles) (AFAHABAI)

Keywords

• Artisan cheese production
• Savoyard AOP cheeses
• Farm shop retail
• Milk processing dairy
• Specialty cheese affinage

Headquarters

HQ city

Vallières , Rhones-Alpes

HQ country

France

HQ region

Europe

Offices11 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Personnel, Infrastructure, Marketing or Sales

Revenue model

1. Cheese Manufacturing and Sales: Fruitières Chabert manufactures, ages, and commercializes Savoyard cheeses through its network of 11 fruitières (dairy production sites). Revenue is generated through direct retail sales at farm shops and commercial wholesale distribution of cheese products.

Go-to-market motion1 record

Distribution channels1 record

Marketing channels5 records

Core offering

Fruitières Chabert manufactures, ages, and commercializes traditional Savoyard cheeses through a network of 11 fruitières (on-site production facilities with farm shops) across Savoie and Haute-Savoie. The company collects over 100 million liters of milk annually from local farms and produces AOP, IGP, and BIO-certified cheeses including Abondance, Beaufort, Reblochon, Tome des Bauges, Emmental de Savoie, Tomme de Savoie, Gruyère de France, Raclette de Savoie, organic variants, and specialty cheeses. Distribution is primarily direct-to-consumer through the farm shops complemented by wholesale channels.

Product overview

Fruitières Chabert is a family-owned fromagerie specializing in the manufacture and aging (affinage) of Savoie cheeses. The company operates eleven production facilities (fruitières) across Savoie and Haute-Savoie departments, collecting and transforming over 100 million liters of milk annually. The product portfolio centers on AOC/AOP protected designation cheeses (Abondance, Beaufort, Reblochon de Savoie, Tome des Bauges) and IGP geographic indication cheeses (Emmental de Savoie, Tomme de Savoie, Gruyère de France, Raclette de Savoie). The company also produces organic-certified cheeses (Tommette Bio, Vacherin Bio, Flocon de Savoie Bio) and specialty products (Fondue aux 4 fromages, Tomme céronnée, Tomme crayeuse, Tomme de montagne, Raclette fumée). The facilities function as both production sites and retail boutiques, offering direct-to-consumer sales alongside virtual tours showcasing traditional cheese-making processes.

Differentiator

Problem solved

Functional benefit

Products and services

• Abondance AOP A delicate and subtle AOP-certified cheese whose recipe dates back to the 12th century, named after the village and valley in northern Haute-Savoie on the Swiss border. Made from raw whole cow's milk and matured on spruce boards for minimum 100 days.
• Beaufort AOP A cylindrical cheese wheel made from raw whole cow's milk, originating from the Beaufort Valley. AOP-certified since 1968, this cooked pressed cheese is matured 5-12 months in cool, wet cellars.
• Emmental de Savoie IGP A large long-keeping cheese (approximately 75 kg, 75 cm diameter) known for its characteristic holes, matured minimum 75 days following the 'rule of 75'. A cooked pressed cheese made from raw whole cow's milk.
• Gruyère de France IGP A long-keeping cheese (approximately 40 kg, 53-63 cm diameter) with PGI certification since 2013, produced exclusively in Franche-Comté and Savoy. Matured minimum 120 days on spruce boards with sweet, fruity and flowery flavor.
• Reblochon de Savoie fermier AOP Farm-made Reblochon manually produced with milk from the same herd twice daily after milking. An uncooked pressed cheese made from raw whole cow's milk, matured minimum 18 days on spruce boards. Distinguished by a green circle on the rind.
• Reblochon de Savoie fruitier AOP One of the creamiest and most emblematic cheeses of the Savoy region, made exclusively from raw whole milk collected from several farms. An uncooked pressed cheese matured minimum 18 days on spruce boards. Distinguished by a red circle on the rind.
• Tome des Bauges AOP An authentic terroir cheese inheriting the character of the Massif des Bauges (spanning Savoy and Haute-Savoie). Named from Savoyard dialect 'toma' meaning cheese made in pastures. Uncooked pressed cheese made from raw whole cow's milk, refined minimum 35 days on spruce boards.
• Tomme de Savoie IGP The oldest cheese of Savoy, traditionally made by farmers for domestic use. The only quality-labeled cheese offering different fat percentages. An uncooked pressed cheese made from raw cow's milk, matured minimum 30 days.
• Tommette Chabert Bio Organic alternative portion cheese with a thin gray rind, featuring delicate pearly taste with woody undertones and hazelnut aroma. Refined 30 days, weight 230g with 25g fat content per 100g finished product.
• Vacherin Bio Organic cheese made in limited quantities in the Bauges mountains, recognizable by spruce bark encircling it that provides woody flavor. An uncooked soft cheese made from organic raw whole cow's milk, matured minimum 1 month.
• Flocon de Savoie Bio Small white soft cheese with delicate hazelnut taste, fine white satiny rind and tender center. Made with Savoy pasteurized organic cow milk, matured in cellar with hand-turned process every 2 days. Weight 120g with 24g fat per 100g.
• Fondue aux 4 fromages Ready-to-melt blend of four shredded Savoyard cheeses: Emmental de Savoie IGP, Gruyère de France IGP, Abondance PDO, and Beaufort PDO. All made from raw milk with fruity taste.
• Tomme céronnée Savoyard specialty purposely aged for months in cellar allowing cerons (mites) to develop subtle aromas of nuts and spices. Uncooked pressed cheese made from raw cow's milk, refined minimum 100 days.
• Tomme crayeuse Artisanal Annecy specialty with contrasting white cheese. Under thick rind hides crumbly chalk-like center surrounded by supple creamy paste. Uncooked pressed cheese made from raw whole cow's milk, matured minimum 60 days.
• Tomme de montagne Impressive Tomme made respecting Savoyard tradition, produced exclusively in mountain areas. Weight 2.5-6.5 kg with gray irregular rind concealing cream to yellow soft cheese. Uncooked pressed cheese made from whole raw cow's milk, matured minimum 2 months.
• Raclette de Savoie IGP Cheese with smooth creamy texture, melts evenly without burning. Made from raw milk, rich in local nutrients. Uncooked pressed cheese from raw cow's milk, 28-34 cm diameter, 6-7.5 cm height, approximately 6 kg weight. Refined 8 weeks on wooden boards.
• Raclette fumée Raclette cheese smoked with beech wood, revealing particularly delicate and subtle flavor reminiscent of alpine chalets. Uncooked pressed cheese from raw cow's milk, approximately 6 kg wheel, 28-34 cm diameter, 6-7.5 cm height. Matured 8 weeks on wooden boards.

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Scale indicators2 records

Recent moves6 records

Expansion highlights4 records

Broad incumbents

• Bel Group: French multinational cheesemaker (Laughing Cow, Babybel, Kiri) and major player in processed and branded cheese; comparable as a French cheese incumbent but concentrated in processed/portioned formats rather than artisanal AOP production.
• Entremont (Lactalis): Lactalis-owned French brand specializing in Emmental and Gruyère-type pressed cheeses; comparable as a Savoyard/Alpine pressed-cheese producer at national scale, though operating through mass retail rather than farm shops.
• Lactalis: World's largest dairy group and owner of multiple French and Savoyard cheese brands including Entremont; competes with Fruitières Chabert in Emmental, Raclette and broader French cheese retail, but as a diversified multi-category incumbent rather than a Savoyard specialist.
• Savencia Fromage & Dairy: Major French specialty cheese group with a broad portfolio including many AOP/regional cheeses; comparable to Fruitières Chabert in producing terroir-protected French cheeses but operating across multiple categories and geographies at national scale.

Regional players

• Fromagerie Marcel Petite: Specialist Comté affineur based in the Jura; comparable to Fruitières Chabert as a French regional affinage specialist focused on a protected-designation pressed cheese with strong terroir branding.
• Fromagerie Guillon: Specialist Comté affineur with aging facilities in the Jura; comparable as a regional French cheese affineur operating multi-site ripening/aging operations under protected-designation frameworks.

Direct peers

• Coopérative Laitière de la Vallée de l'Arve: Haute-Savoie dairy cooperative producing Reblochon and other Savoyard AOP cheeses; comparable as a regional multi-site dairy producer operating in the same geographic cluster as Fruitières Chabert with overlapping AOP certifications.
• Coopérative des Bauges: Dairy cooperative in the Massif des Bauges producing Tome des Bauges AOP and Reblochon; directly comparable as a Savoyard producer of AOP cheeses that Fruitières Chabert also manufactures at its Semnoz and Rives du Fier sites.
• Fromagerie de Thônes: Savoyard cheesemaker operating multiple fruitières producing Reblochon and Tomme de Savoie; directly comparable as a family-run multi-site Savoyard cheese producer with on-site farm shop retail.

Emerging players

• Petits Fermiers (Fromagerie des Petits Fermiers): French artisanal cheese brand focusing on terroir-driven farm cheeses; comparable as a small/mid-scale artisanal cheesemaker leveraging provenance branding, though with a different geographic anchor than Fruitières Chabert.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/FruitieresChabert
• LinkedInlinkedin.com/company/fruitieres-chabert
• Instagraminstagram.com/fruitiereschabert

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Subsidiaries11 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Fruitières Chabert