SCHMIDHAUSER, Fromagers et Affineurs

What SCHMIDHAUSER, Fromagers et Affineurs does

SCHMIDHAUSER, Fromagers et Affineurs is a family-owned artisanal cheesemaker and affineur headquartered in Alex, Haute-Savoie, France, operating as a SAS (société par actions simplifiée). Founded in 1961 and now led by the fourth generation of the Schmidhauser family, with Max Schmidhauser serving as Président, the company produces and ages more than 30 varieties of raw-milk and thermized cheeses rooted in the Savoie terroir, including AOP/IGP-designated references such as Reblochon, Tome des Bauges, and Abondance.

The firm operates three manufacturing fromageries — Saint-Ours (acquired 2001), Trévignin (2007), and Fontaine-Vive (2014) — and runs dedicated aging caves in Alex with approximately 200 tonnes of washed-rind and 400 tonnes of bloomy-rind capacity. Production is based on a network of roughly 60 partner dairy producers, with the cheese portfolio spanning traditional regional varieties, house creations (Moelleux du Revard, Le Cousin, Le Chartreux, Plaisir Fermier), and an organic (Bio) line. The technical platform is conventional dairy manufacturing and affineur craft: milk collection, curdling, molding, salting, and multi-week cave aging under controlled temperature and humidity, with regulatory certifications and maison-specific rind and wash protocols constituting the principal sources of product differentiation.

Monetization is via B2B wholesale of aged cheeses to specialty cheese shops (crémiers), supermarkets, wholesalers, and restaurants across the Savoie/Haute-Savoie region, supplemented by direct-to-consumer sales to individuals (particuliers) through the company website. The distribution scope is regional, with no disclosed national or international footprint. Headcount is approximately 28 employees (with one source referencing ~40 at the Alex site), and no revenue, ARR, or unit volume figures are publicly disclosed. The business model is best characterized as a high-touch, certification- and heritage-anchored specialty food producer with limited but defensible channel reach.

Name

SCHMIDHAUSER, Fromagers et Affineurs

Legal name

Schmidhauser

Website

https://schmidhauser.fr

Company type

Private

Founded year

1961

Operating status

Operating

Headcount range

11–50 employees

Short description

SCHMIDHAUSER is a fourth-generation family-owned artisanal cheesemaker and affineur in Alex, Haute-Savoie, producing and aging 30+ AOP/IGP regional cheeses across three fromageries and dedicated caves, supplying specialty shops, supermarkets, wholesalers, and restaurants primarily in the Savoie region.

Ownership category

akta.pro rank

Product category

Artisanal Cheese Manufacturing

NAICS

Cheese Manufacturing (311513), Dairy Product Manufacturing (3115), Dairy Product (except Frozen) Manufacturing (31151)

SIC

Dairy Products (2020), Food And Kindred Products (2000)

akta.pro primary industry

Cheese Aging/Affineur Services (Maturation & Cave-Aging) (AFAHABAH)

akta.pro secondary industries

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

Keywords

• Artisan cheesemaking
• Raw milk cheese
• Cheese aging services
• AOP cheese production
• Savoie dairy products

Headquarters

HQ city

Alex

HQ country

France

HQ region

Europe

Offices5 records

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Marketing or Sales

Revenue model

1. Cheese Manufacturing and Aging: Schmidhauser manufactures and ages artisanal Savoie cheeses from raw milk. The company operates three manufacturing workshops (fruitière system) and aging caves, producing cheeses that are sold through specialty shops, supermarkets, and to professionals. Their proprietary house creations include Moelleux du Revard, Le Cousin, Le Chartreux, and Plaisir Fermier.

Go-to-market motion2 records

Distribution channels4 records

Marketing channels5 records

Core offering

SCHMIDHAUSER manufactures and ages artisanal Savoie cheeses from raw milk (lait cru) through three fruitière-style workshops and traditional aging caves. The company produces 30+ cheese varieties including AOP/IGP certified cheeses (Abondance AOP, Reblochon fermier AOP, Tome des Bauges AOP, Beaufort AOP, Tomme de Savoie IGP, Raclette de Savoie IGP) and proprietary house creations (Moelleux du Revard, Le Cousin, Le Chartreux, Plaisir Fermier, Tomme de Saint-Ours). Operations span vertical control from milk collection with 60 local producers through aging caves at the Alex headquarters and Trévignin facility.

Product overview

SCHMIDHAUSER is a traditional cheese manufacturer and affineur based in Savoie and Haute-Savoie, France, operating since 1961. The company produces a diverse portfolio of over 30 varieties of Savoyard cheeses, organized across several product lines: AOP/IGP certified traditional cheeses (Abondance AOP, Reblochon fermier AOP, Tome des Bauges AOP, Beaufort AOP, Tomme de Savoie IGP, Raclette de Savoie IGP), house specialty creations (Tomme de Saint-Ours, Le Chartreux, Le Cousin, Plaisir Fermier, Moelleux du Revard), various tomme varieties (Tomme crayeuse, Tomme fermière, Tomme de montagne, Tomme céronnée, Tommette), raclette cheeses (Raclette de montagne, Raclette fumée, Raclette de chèvre, Raclette de brebis), goat and sheep cheeses (Tomme de chèvre, Chevrette, Tommette mi-chèvre, Tommette de brebis), and an organic product line. All cheeses are made from raw milk (lait cru) using traditional artisanal methods, with aging conducted in the company's caves in Alex and Trévignin.

Differentiator

Problem solved

Functional benefit

Products and services

• Abondance AOP Traditional pressed half-cooked curd cheese made from raw whole milk in Haute-Savoie, aged 3 to 5 months. AOP certified.
• Reblochon fermier AOP Farm cheese made from a single herd's milk in the Aravis Massif of Haute-Savoie, with pronounced flavor and light hazelnut taste, aged minimum 15 days. AOP certified.
• Tome des Bauges AOP Traditional cheese from the Bauges Massif in Savoie, weighing approximately 1.1 kg, with a fruity taste specific to its terroir. AOP certified.
• Beaufort AOP Traditional cheese made in Savoie, approximately 40 g, with a fruity and typified taste, aged minimum 5 months. AOP certified.
• Tomme de Savoie IGP Traditional pressed uncooked cheese made from raw whole milk, produced in Savoie and Haute-Savoie. IGP certified.
• Raclette de Savoie IGP Traditional cheese from Savoie, approximately 5 kg, made with raw milk using traditional methods. Characteristic small holes. IGP certified.
• Tomme de Saint-Ours House specialty cheese made at the Saint-Ours fromagerie, considered the top tomme variety.
• Le Chartreux Schmidhauser specialty weighing approximately 7 kg, made in the Chartreuse massif in Savoie/Haute-Savoie, with supple and melting texture and frank fruity taste, aged minimum 4 months.
• Le Cousin Pressed cooked curd cheese made from raw whole milk. Schmidhauser specialty, approximately 7 kg, made in Switzerland by the family cousin and aged in Schmidhauser's caves in Haute-Savoie for a minimum of 6 months.
• Plaisir Fermier Schmidhauser specialty, approximately 1.5 kg, made in Savoie and Haute-Savoie, rubbed farm tomme with unctuous texture.
• Moelleux du Revard Schmidhauser specialty, approximately 1.8 kg, made in Savoie and Haute-Savoie. A revisited recipe of Vacherin des Bauges made using traditional methods, with very unctuous texture and pronounced slightly woody taste (spruce band), aged 7 weeks.
• Tomme crayeuse Soft paste cheese made from pasteurized milk. Schmidhauser specialty, approximately 2 kg, chalky and acidic in the center, creamy and fruity on the edges, aged minimum 5 weeks.
• Tomme fermière Farm cheese made at the farm with milk from a single herd, approximately 1.5 kg, made in Savoie and Haute-Savoie, with moist, melting texture and typical fruity taste, aged minimum 7 weeks.
• Tomme de montagne Mountain tomme cheese, aged minimum 8 weeks.
• Tomme céronnée Schmidhauser specialty, approximately 1.5 kg, made in Savoie and Haute-Savoie, with frank and pronounced taste, aged minimum 10-12 weeks.
• Tommette Terroir cheese available in 300 g or 700 g, with supple melting texture, mild to powerful taste depending on aging, aged minimum 6 weeks.
• Raclette de montagne Terroir cheese, approximately 6 kg, made with mountain milk, aged minimum 3 months.
• Raclette fumée Terroir cheese, approximately 5 kg, with supple texture and slightly smoky taste, aged minimum 10 weeks.
• Raclette de chèvre Raclette cheese with mild and subtle goat taste.
• Raclette de brebis Raclette cheese made from sheep's milk.
• Tomme de chèvre 3 kg Terroir cheese, approximately 3 kg, pressed uncooked cheese made from pasteurized milk, aged minimum 4 weeks.
• Chevrette Goat cheese with characteristic conical shape and yellow bloom.
• Tommette mi-chèvre Blend of cow's milk and goat's milk with goat taste in all gentleness, aged minimum 3 weeks.
• Tommette de brebis Terroir cheese, approximately 600 g, with firm melting texture and mild subtle sheep taste.
• Fondue savoyarde Savoyard fondue with white wine, grated for fondue, also available with cider.
• Bio Cheeses (Organic Line) Organic cheese line including Tomme de Savoie IGP, Raclette de Savoie IGP, Moelleux du Revard, and Tommette, all made with raw milk.

Quantifiable outcome

• Caves aging capacity: 200 tonnes (washed-rind) + 400 tonnes (bloomy-rind) at Alex site
• +2 more outcomes

Named customers1 record

Segments5 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature5 records

Partnerships

Four partnerships are on record, tiered core and minor.

• ODG (Organisme de Défense et de Gestion)coreOthersCollective organization for each AOP and IGP cheese. Producers are affiliated with ODGs ensuring compliance with strict production standards and regular monitoring for AOP/IGP cheese production.
• Local Dairy Producers (Producteurs laitiers locaux)coreStrategic or Co-development PartnerPartnership with approximately 60 dairy producers supplying milk daily. Producers commit to strict specifications regarding cow breeds, feed, and grazing duration. Work in fruitière (cooperative) system with workshops belonging to producers and cheesemakers employed by Schmidhauser.
• Fermier Producers (Producteurs fermiers)minorStrategic or Co-development PartnerFermier producers supply their own cheese production which Schmidhauser ages in their caves. These partnerships expand product variety without requiring additional manufacturing capacity.
• SAEM Les Remontées et SAEM Le Grand-Bornand TourismeminorGTM or Marketing PartnerPartners for promotional game/event where participants may request to be contacted for information about Le Grand-Bornand destination.

Scale indicators5 records

Recent moves7 records

Expansion highlights4 records

Broad incumbents

• Savencia Fromage & Dairy: Major French dairy and specialty cheese group (formerly Bongrain) with a broad portfolio of branded and AOP cheeses. Comparable as a French cheese manufacturer and affineur operating at much larger scale, exercising the same AOP/IGP regulatory dynamics across multiple cheese categories.
• Emmi Group: Swiss dairy company with cheese manufacturing and aging operations. Schematically comparable given the founder's Swiss heritage and similar Swiss-origin Alpine cheesemaking method; Emmi is a much larger publicly-traded scale player.
• Fromageries Bel: French multinational cheese company (Laughing Cow, Babybel, Leerdammer, Kiri) with significant AOP holdings. Competitor in French cheese retail and food service channels, with overlapping AOP and aging assets.
• Lactalis: World's largest dairy group and a major French cheese manufacturer with multiple AOP brands. Comparable as a competing buyer of milk from Alpine producers and operator of cheese manufacturing/aging infrastructure, though at industrial scale.

Emerging players

• Agropur: North American dairy cooperative with cheese manufacturing, aging, and specialty cheese capabilities. Comparable as a cooperative-structured dairy player expanding into premium and specialty cheese segments, though operating in a different geography.

Direct peers

• Fromageries Marcel Petite: Premier French affineur specializing in aging Comté and other Alpine cheeses in Jura-based caves. The most direct functional peer - both firms operate as cheese-ripening specialists running cave operations, purchasing from producer cooperatives, and supplying specialty retail and food service.
• Fromagerie Berthaut: French family-run cheese producer and affineur in Burgundy, focused on Époisses AOP and other washed-rind cheeses. Comparable as a multi-generational family cheese maker combining production and aging with AOP certifications.
• Maison Hervé Mons: French master affineur operating aging caves and selecting cheeses for premium retail and food service. Direct peer in the affineur model - third-party cheese selection, aging, and distribution to specialty shops and restaurants.

Regional players

• Fromagerie de la Chartreuse / Cooperative de Saint-Ours area producers: Regional Savoie cheese producer cooperatives and farm-based fromageries feeding the same AOP/IGP categories (Tomme de Savoie, Tome des Bauges, Beaufort). Comparable upstream producers and partial substitutes for Schmidhauser's product lines within the same competitive region.
• Coopérative laitière de la Haute-Savoie / Coopérative des Producteurs Laitiers du Beaufortain: Regional dairy cooperatives structuring milk collection and Beaufort AOP production in the same Savoie territory. Functionally comparable counterparties in the Beaufort/Tomme de Savoie supply chain and AOP governance.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/schmidhauseraffineurs
• LinkedInlinkedin.com/company/schmidhauser-fromagers-et-affineurs
• Instagraminstagram.com/schmidhauseraffineurs

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

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 SCHMIDHAUSER, Fromagers et Affineurs