A family engaged in dairy production for no less than 7 generations that never ceases to surprise cheese lovers with new products and world tours: the unstoppable advance of the Marchand brothers.
The story
In the heart of Burgundy, a land of renowned wines and centuries-old gastronomic traditions, a history of dairy passion that has been handed down from generation to generation has its roots: that of the Marchand family. The origins of the business date back to 1880, thanks to a heritage of knowledge handed down to the present day over no less than 7 generations; in fact, it was at the end of the 20th century that brothers Jean-François and Philippe Marchand made a significant change to the family farm located in Clemery, near Pont-à-Mousson, in Meurthe-et-Moselle, bringing the small retailer of maison products (initially composed of chickens and vegetables displayed at the Nancy market) to a new dimension of excellence and recognizability.
Growing up in an environment deeply linked to the land and animal husbandry, where the quality of ingredients and respect for natural processes were essential values, Jean-François and Philippe inherited an artisan knowledge rooted in the work of their parents, and perhaps even their grandparents. This connection to tradition was the starting point for their new adventure in the entourage of fine cheeses. Driven by an insatiable curiosity and a desire to preserve and reinterpret old recipes, the Marchands then embarked on a rigorous and passionate journey of learning in the 1880s and 1890s. They traveled across France and Europe, meeting experienced cheesemakers, visiting renowned affineurs, and studying different production and aging techniques. This wealth of knowledge, combined with their sensitivity and creativity, gradually resulted in a range of unique and unmistakable cheeses that began to stand out for their quality and originality in the late 20th and early 21st centuries.
Today, at the head of the business we find the three sixth-generation brothers (the seventh is in its infancy!) Philippe, Patrice and Éric, who reveal to the Nancy Tourisme news outlet, “We have been immersed in this world since we were young. We have always helped our parents and today we supply mainly gourmets, including many starred ones." All this while guiding a galaxy of gastronomic realities that counts three boutiques in Nancy, two in Metz, two in Lyon, and several other locations in Lorraine, plus an expansion project abroad, particularly in Asia (Thailand, China, and Vietnam) and in the United Arab Emirates and Dubai.
“From Belgium to Italy, from Germany to the East, we travel all over the world to promote our aged cheeses, their diversity, the small producers we support and the French tradition, while probing new cultural contexts. Not only that: on Sept. 23, 2016, in Nancy, France, we won the Guinness World Record for the "largest cheese plate," presenting 730 types of raw-milk excellence, sourced mainly from small, local businesses." So reads the website of the transalpine “cheese kings”.
The Marchand brothers' philosophy is based on a few fundamental pillars: meticulous selection of high-quality milk from farms that respect animal welfare and the environment; the use of artisanal processing methods that enhance the intrinsic characteristics of the milk; and patient and careful aging, often conducted in natural cellars that give the cheeses complex and deep aromas and flavors. Hidden beneath Nancy's cobblestone mantle is the main cave for the evolution of the cheeses, where weekly each piece undergoes a meticulous ritual: turning, rubbing and humidifying, following well-defined and time-tested cycles. A close-knit team of about ten people oversees this delicate process daily, perpetuating with skillful gestures the techniques learned directly in the field.
In addition, according to the team, getting to know upstream suppliers remains the key prerequisite: "Sourcing directly from the producer, getting in touch with their way of working, their family, is absolutely necessary. We go to their home at least once a year, eat with them and sleep there." Among the most popular creations in the boutique are soft cheeses, pressed cheeses, and blue cheeses, each with its own precise identity and an unbreakable link to the Burgundian territory. The ability to innovate while respecting tradition is also evident in the refinement with local ingredients, such as Burgundy pomace or flowers and herbs, which add original and surprising notes to the products. A few examples? The Tomme aux Fleurs variety, recognizable by its colorful rind of dried petals and sweet milky undertones. Or, the Tomme aux Piments d'Espelette, spiced just right, without covering the natural flavor of the product.
