JANIER
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In the Janier family, the passion for cheese has been transmitted from father to son for more than a century. Established in the heart of the Cité des Gones since 1900, the house works exclusively with specialist retailers to offer a unique cheese platter in terms of varieties and quality. Maison Janier has been awarded the Living Heritage Company.
History. The Janier saga begins with the great-grandfather Clément-Félix Janier, Jura inhabitant living on the ridge, at the place called Les Janier. After selling county breads with a simple cariole in Lyon, he decided to settle in Paris, where he opened a retail store on rue Joubert. After World War I, the eldest son, Paul, took over the store, part of the markets and wholesale trade tours, while the second, Noël, took care of other markets and retail tours. After difficult years during World War II, Noël joined Mr. Canell and became a sales agent for several renowned cheese houses. His son, Maurice, joined him very quickly and was trained throughout France. He then began to select small producers and built a map of France cheese rich of about ten references. It is his own son, Christian, current leader of the company, who took over the family business after successively learning the fundamentals of the trade at Sandar's agricultural school in Limonest, then at the Poligny National School of Dairy Industry. He was then elected Best Worker of France in 2000, and published Le Fromage, a small practical encyclopedia (gourmet collection).
The products. 180 farm and artisanal cheeses made from raw milk: bleu d'Auvergne, brie de Meaux, camembert, dauphin, fromage blanc, etc.
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