The story begins in 1921, when Henri Germain decided to settle at the crossroads of Burgundy and Champagne and founded his own dairy, specialising in the production of soft cheeses.

A few decades later, his son Pierre gave the cheese dairy a new direction by learning from local farmers the ancestral skills behind the making of two cheeses that had largely disappeared: Époisses and Langres. These cheeses would later be recognised as AOC, then PDO.

Today, the Germain brand has lost none of its unique, authentic know-how — quite the opposite. It stands for time-honoured, hands-on craftsmanship, where patience is essential, notably in the transmission of techniques, gestures, and traditional cheesemaking expertise.