Sablé-sur-Sarthe plant

The Sablé-sur-Sarthe plant was built in 1964. It produces over 40,000 tonnes of cheese. About 50% of its output is exported to over 90 countries in Europe, Asia, and the Middle East.

The milk collector always starts their work at a dairy farm by checking the composition and purity of the milk before pumping it into the tank of his truck. Once at the cheese factory, the milk is examined again. It is pumped directly from the tank to avoid any contamination risks.

“My routes include 15 to 25 dairy farmers. I collect 45,000-55,000 liters of milk on each trip.”
Eric, milk collector

Bel experts check the composition and purity of the collected milk before transferring it to the tanks. To ensure compliance with standards, cheese experts measure the amount of fat, protein, and minerals in milk. Then, lactic acid bacteria are added to standardized and pasteurized milk.

“Bel is a self- sufficient cheese market expert. Our cheesemaking technology is original and unique”.
Thierry, manager of the Granular Cheese Making Team.

After cheese granules are made, they undergo further pressing. Then, Babybel cheese is wrapped in a wax coating to protect and preserve them.

We mix and then pasteurize milk and cream. Then, we add milk enzymes, milk proteins, emulsions, a pinch of salt and milk calcium.
Kiri is cooked and then thermally molded in aluminum shells.

“We make cheese for European markets, as well as for other countries such as Saudi Arabia, Japan, and South Korea”.
Gylen, manager of the Specialized Foreman Group.