Our mission:
to develop the dairy gastronomic heritage of our terroirs.
Since 1901, our company has evolved thanks to the boldness and passion of each generation.
Our independence and commitment to quality lie at the heart of the business, guiding our projects, our partnerships, and the way we work.
Every day, we strive to reinvent ourselves while staying true to our values—so that each of our products truly embodies taste.
Hugues Triballat – President
OUR DNA
To preserve taste and uphold our exacting quality standards, we take the time to do things properly and keep traditional gestures alive day after day. We are often the leading producer of time-honored recipes (faisselle, goat’s milk crottin, etc.).
We protect this heritage, help it become better known, and evolve it for today’s and tomorrow’s consumers. We are specialists and champions of 11 Protected Designations of Origin (PDO).
We are committed to preserving the spirit of the dairies and brands that have joined us, and to keeping their expertise alive. Our cheesemakers, technicians and engineers, sales teams, marketers, logistics staff, and all our teams work to share and promote our know-how—so our regional traditions continue to shine.
Within our workshops, we train our employees so that our skills are passed down from generation to generation.
Here, it’s all about “cheeses and desserts”—because the world of milk is vast! Our teams work to create new products to enjoy at every indulgent moment of the day.
For decades, our products have won awards in competitions and can be found on the counters of Meilleurs Ouvriers de France, at the most renowned cheese shops, and on the tables of leading chefs.
The quality and origin of our ingredients are a priority. We collect high-quality milk close to our workshops; our Bourbon vanilla comes from Madagascar and our rum from Guadeloupe. We use 61% cocoa chocolate made from South African beans, and our coffee is an Arabica–Robusta blend.
For fruit, we use only fresh fruit or fruit frozen immediately after harvest, and we prepare all our coulis in-house in our workshops. 100% of the eggs we use are French and from free-range farming.
Our headquarters are located in Rians, a town in the Berry region, on the farm where it all began.
Over the years, we have grown by integrating regional dairies and cheese dairies in France and internationally, while preserving the heritage and specific character of each area. They are at the heart of our milk collection basins, close to our 495 partner producers. We are a major economic and social player in rural areas.
Our workshops
Triballat: a story of women, men, and products.
Désiré and Francine Triballat make cheeses and faisselles on their farm in Rians and sell them at nearby markets.
Hubert Triballat, their grandson, moves onto the family farm and restarts the business after the war with three employees.
Faisselle—with its freshness and distinctive packaging—and goat’s milk crottin win over Parisian cheesemongers.
This marks the creation of the “Rians” brand.
Integration of several regional cheese dairies.
The Rians brand expands internationally.
Hugues Triballat, Hubert’s son, joins the company.
Acquisition of several cheese dairies specializing in PDO cheeses and regional specialty cheeses.
Launch of the first oven-baked pastry dessert: our famous crème brûlée.
The dessert range expanded in the following years: coffee opera cake, chocolate fondant, and more.
Acquisition of several cheese dairies specializing in PDO cheeses and regional specialty cheeses, particularly in the Loire Valley.
Acquisition of several cheese dairies and dairies abroad: Laura Chenel (USA), Goshua (Spain), and Marin French Cheese (USA).
The 4th and 5th generations of the Triballat family are committed to continuing to grow the company, with a determination to remain family-owned, independent, and true to its values.
You may also like
